Vegetable tortilla stacks

Yield: 4 servings

Measure Ingredient
2 tablespoons Oil
¾ cup Chopped green bell pepper
¾ cup Chopped red bell pepper
½ cup Chopped onion
½ cup Picante sauce
16 ounces Green Giant Valley Combo's
\N \N Frozen Broccoli Supreme
8 \N (8-inch) flour tortillas
16 cans Refried beans
8 ounces (2cups) shredded Montery
\N \N Jack cheese
8 ounces (2cups) shredded cheddar
\N \N Cheese
\N \N Green bell pepper rings
\N \N Red bell pepper rings
\N \N Ripped pitted olives
\N \N Picante sauce
\N \N Sour cream

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 ½ 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 ¼ 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!

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