Southwestern Tortilla Wedges
Submitted by ayura
Stacked Southwestern tortilla wedges layered with chicken, guacamole, refried beans, salsa, sour cream, and melted cheddar. A fun shareable appetizer or snack.
YIELD
16 servingsPREP
15 minCOOK
15 minREADY
30 minThink of these as Southwestern nachos that got promoted to a layered tortilla stack.
Flour tortillas get layered like a savory cake: one spread with chicken mixed in salsa and sour cream, the next with guacamole, another with refried beans. Topped with more salsa, chopped bell pepper, and a blanket of shredded cheddar, then baked until everything is hot and the cheese is bubbly.
Slice each stack into wedges and serve them up. They hold together surprisingly well and every slice gives you all the layers at once.
Chef Tips
- Press down gently on each stack before baking so the layers bond together and the wedges hold their shape when cut.
- Use a sharp knife or pizza cutter to slice clean wedges without dragging the toppings.
- Serve with extra salsa and sour cream on the side for dipping.
Ingredients
Directions
Heat oven to 350℉ (180℃).
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 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.
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