Vegetable Tortilla Stacks
Ingredients| 2 tbsp oil 3/4 cup chopped green bell pepper 3/4 cup chopped red bell pepper 1/2 cup chopped onion 1/2 cup picante sauce 16 oz green giant valley combo s frozen b, roccoli supreme 8 (8-inch) flour tortillas 16 can refried beans 8 oz (2cups) shredded montery jack chees, e 8 oz (2cups) shredded cheddar cheese 1 green bell pepper rings 1 red bell pepper rings 1 ripped pitted olives 1 picante sauce 1 sour cream |
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Contributed to the echo by: Marleen Madar Heres a good one that is
great if you are into vegetables... Vegetable Tortilla Stacks
Heat oven to 375 F. Heat oil in medium skillet over medium high heat.
Add chopped green and red peppers and onions; cook and stir until
crisp-tender. Drain. Stir in 1/2 cup picante sauce. Cook Broccoli
Cauliflower Supreme until crisp and tender s directed. Drain, cut up
large pieces if necessary.
Place 2 tortillas side by side on large ungreased cookie sheet.
Spread each with about 1/4 of the pepper mixture. Top each with
tortilla. Divide vegetables evenly with between tortilla stacks;
sprinkle each with 1 cup of the Monterey Jack cheese. Spread 2
tortillas with remaining refried beans and top with remaining pepper
mixture; place one on each tortilla stack. Top each with one of the
remaining tortillas; sprinkle each with 1 cup cheddar cheese.
Bake at 375F for 10 to 15 minutes or until cheese is melted. To serve
top with green and red pepper rings, ripe olives, picante sauce and
sour cream. Cut into wedges.
Oops almost forgot!!
To fry tortillas, heat 4 tablespoons of oil in 10-inch skillet over
medium heat. Fry tortillas in hot oil for 5 to 10 seconds on each
side until lightly browned and blistered; drain well on paper towels!
Servings:
4
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