Makes 16 wedges
|4||soft corn or flour tortillas|
|1/2||teaspoon ground cumin|
|1||cup (4 ounces) finely shredded sharp cheddar|
|1/8||cup chopped ripe olives|
- Preheat oven to 450°F.
- Sprinkle cumin evenly over tortillas and rub gently to lightly coat tortillas. Cut each tortilla into 4 wedges.
- Coat a nonstick baking sheet with cooking spray, arrange wedges on baking sheet allowing space between wedges. Sprinkle cheese evenly over the wedges (allowing cheese to spill over slightly) then sprinkle with olives. Bake 4 minutes or until cheese is melted.
- Remove from heat. Top each wedge with about 1/2 teaspoon of salsa in center and place on serving tray or large platter. Do NOT stack wedges.
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