| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Mexican |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 3/4 |
c |
Chopped green bell pepper |
| 3/4 |
c |
Chopped red bell pepper |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Picante sauce |
| 16 |
oz |
Green Giant Valley Combo's Frozen Broccoli Supreme |
| 8 |
|
(8-inch) flour tortillas |
| 16 |
cn |
Refried beans |
| 8 |
oz |
(2cups) shredded Montery Jack cheese |
| 8 |
oz |
(2cups) shredded cheddar Cheese |
|
|
Green bell pepper rings |
|
|
Red bell pepper rings |
|
|
Ripped pitted olives |
|
|
Picante sauce |
|
|
Sour cream |
INSTRUCTIONS
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!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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