| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Mexican | Mexican, Ethnic, Rice | 16 | Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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