Title: Southwestern Tortilla Wedges
Categories: Mexican Ethnic Rice
Yield: 16 Servings
| 1/2 | c | Fresh tomato salsa or prepar Salsa |
| 1/2 | c | Sour cream or plain yogurt |
| 1/4 | c | Chopped red bell pepper |
| 1/2 | c | Finely chopped cooked chicke |
| 8 | fl | Tortillas (about 8 inches in Diameter) |
| 1/4 | c | Guacamole or frozen (thawed) Guacamole |
| 1/2 | c | Refried beans |
| 1 | c | Shredded cheddar or monterey Jack cheese (4 ounces) |
Heat oven to 350 degrees. Mix Fresh Tomato 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 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, 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. 16 APPETIZERS; 95 CALORIES
PER APPETIZER.