Tortilla Appetizer Wedges Recipes

APPETIZER TORTILLA PINWHEELS

Steps:

• Beat cream cheese, cheese and sour cream until blended. Stir in olives, green chiles, green onions and seasonings., Spread over tortillas; roll up tightly. Wrap each in plastic, twisting ends to seal; refrigerate several hours., Unwrap. Cut into 1/2- to 3/4-in. slices, using a serrated knife. If desired, serve with salsa.

SOUTHWEST TORTILLA WEDGES

Steps:

• Heat oven to 350 degrees.
• Mix salsa and sour cream.
• Reserve half of the salsa mixture.
• Mix the remaining salsa mixture, half of the bell pepper and the chicken.
• Place 2 tortilla on ungreased cookie sheet and spread with chicken mixture.
• Spread 2 tortillas with Guacamole.
• Top each stack with remaining salsa, a tortilla, bell pepper and cheese.
• Bake about 15 minutes or until cheese is melted and filling is hot.
• Cut each stack into 8 wedges.

SOUTHWESTERN TORTILLA WEDGES (LIGHTER RECIPE)

Steps:

• Heat oven to 350°F. Mix salsa and sour cream. Reserve half of the salsa mixture. Mix half of the salsa mixture, half of the bell pepper and the chicken.
• Place 2 tortillas on ungreased cookie sheet and spread with chicken mixture. Spread 2 tortillas with guacamole and place on chicken mixture. Spread 2 more tortillas with refried beans and place on guacamole. Top each stack with remaining salsa mixture, tortilla, bell pepper and cheese.
• Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.

TORTILLA WEDGES

Steps:

• Mix all ingredients except tortillas and picante sauce.
• Spread a thin amount over tortillas making two stacks of layered tortillas.
• Chill. Cut into wedges.
• Serve with picante sauce.

TORTILLA APPETIZER WEDGES

Steps:

• In medium bowl, combine cream cheese and sour cream. Mix well. Stir in chilies, onions and peppers. Season with salt and pepper. Spread 1 tortilla with the mixture. Top with another tortilla. Continue spreading and stacking tortillas until stack is 5 high. Make another stack 5 high. Wrap the tortilla stacks in plastic wrap. Refrigerate at least 1 hour. Cut each stack into thin wedges-about 12 or so. Arrange wedges in a pinwheel fashion on lettuce leaves around a cup of salsa.

APPETIZER PIZZAS

Steps:

• Brush one side of each tortilla with oil. Place oiled side down on grill rack. Grill, uncovered, over medium heat for 2-3 minutes or until puffed. Brush tortillas with oil; turn and top with pizza toppings. , For Traditional Pizzas: Top three grilled tortillas with pepperoni and cheese. Cover and grill for 2-3 minutes or until cheese is melted. Cut into wedges; serve with pizza sauce. , For Mediterranean Pizzas: Top three grilled tortillas with tomato, olives, feta cheese and onions. Cover and grill for 2-3 minutes or until cheese is heated through. Cut into wedges; serve with hummus. , For Margherita Pizzas: Top three grilled tortillas with tomato slices, mozzarella cheese and basil. Cover and grill for 2-3 minutes or until cheese is melted. Cut into wedges; serve with pesto.

SOUTHWESTERN TORTILLA WEDGES

Steps:

• Heat oven to 350°F. In small bowl, mix salsa and sour cream. Spoon 1/2 of salsa mixture into another small bowl; reserve for topping. To other 1/2 of salsa mixture, stir in 1/2 of the bell pepper and all of the chicken.
• To make 2 stacks, place 2 tortillas on ungreased cookie sheet; spread each with chicken mixture. Spread 2 tortillas with guacamole; place on chicken mixture. Spread 2 more tortillas with refried beans; place on guacamole. Top each stack with reserved salsa mixture, 1 tortilla, remaining bell pepper and the cheese.
• Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.