Cheesy Tortilla Wedges Recipes

Steps:

• Mix all ingredients except tortillas and picante sauce.
• Spread a thin amount over tortillas making two stacks of layered tortillas.
• Chill. Cut into wedges.
• Serve with picante sauce.

Steps:

• Heat oven to 350°F. In small bowl, mix salsa and sour cream. Spoon 1/2 of salsa mixture into another small bowl; reserve for topping. To other 1/2 of salsa mixture, stir in 1/2 of the bell pepper and all of the chicken.
• To make 2 stacks, place 2 tortillas on ungreased cookie sheet; spread each with chicken mixture. Spread 2 tortillas with guacamole; place on chicken mixture. Spread 2 more tortillas with refried beans; place on guacamole. Top each stack with reserved salsa mixture, 1 tortilla, remaining bell pepper and the cheese.
• Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.

Steps:

• PREHEAT oven to 400ºF.
• Place 1 tortilla on baking sheet; spread with cream cheese.
• Top with mozzarella cheese, basil leaves and second tortilla.
• BRUSH or drizzle with dressing; sprinkle with Parmesan cheese.
• BAKE 8 minutes or until golden brown. Cut into eight wedges to serve.

Steps:

• Heat oven to 350°F. Mix salsa and sour cream. Reserve half of the salsa mixture. Mix half of the 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 mixture, tortilla, bell pepper and cheese.
• Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.

Steps:

• Melt butter in medium saucepan on medium heat. Add onions; cook 2 min. or until crisp-tender, stirring frequently. Stir in flour until blended.
• Add tomatoes, chicken broth and taco seasoning mix; stir. Bring to boil; simmer on medium-low heat 2 min., stirring occasionally. Add chicken and VELVEETA; cook and stir 5 min. or until VELVEETA is completely melted and chicken is heated through.
• Top with crushed chips. Serve with lime wedges.

Steps:

• 1. Preheat the oven to 400°F. Spread both sides of tortilla with olive oil. Place on cookie sheets and bake 3 minutes or until lightly browned.2. Turn tortillas over top with the two cheeses, chiles, and olives, spreading to the edge. Bake an additional 3 minutes or until cheese melts.3. Cut each tortilla into 6 wedges and arrange on a platter. Top with guacamole and serve.EXCHANGES1/2 Starch1 Medium-Fat Meat1 FatNUTRITION FACTSCalories 144 Calories from Fat 86Total Fat 10 grams Saturated Fat 4 gramsCholesterol 16 milligramsSodium 232 milligramsTotal Carbohydrate 9 grams Dietary Fiber 2 grams Sugars 3 gramsProtein 6 grams

Steps:

• Lay 2 tortillas side-by-side on a grill pan. Scatter over all of the ingredients, then top with remaining tortillas. Cook under a medium grill for 3 mins until slightly crisp and golden. Turn, then cook the other side for 3 mins until the cheese has melted. Cut into wedges to serve. Great with guacamole or salsa.

Steps:

• Cut cheese into 1/2-in. slices; cut each slice in half diagonally. In a shallow bowl, combine bread crumbs and red pepper flakes if desired. In another bowl, beat egg. Dip cheese triangles into egg, then in crumb mixture., Place on a greased baking sheet. Broil 4 in. from the heat for 2-3 minutes or until browned and cheese begins to melt. Serve warm with pizza sauce for dipping.

Steps:

• Separate crescent dough into eight triangles; place on a greased 12 inch round pizza pan with points toward the center.
• Press dough onto the bottom and up the sides of the pan making sure to seal the perforations.
• Brush with butter; sprinkle with garlic powder and cheese.
• Bake at 375 degree oven for 15-17 minutes or until crust is golden brown and cheese is lightly browned.
• Cut into wedges and serve warm.