Monterey Wedges


Makes 4 servings


2 (6-inch) corn tortillas
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack or sharp Cheddar cheese
1/2 teaspoon chili powder
1/2 cup chopped green bell pepper
1 plum tomato, chopped (about 1/4 cup)
2 tablespoons chopped canned green chilies
1/4 cup sliced ripe olives, drained


  1. Preheat oven to 425°F. Coat nonstick baking sheet with nonstick cooking spray.
  2. Place tortillas on baking sheet; top each with 2 tablespoons cheese, half the chili powder, bell pepper, tomato, chilies and olives. Top with remaining 2 tablespoons cheese.
  3. Bake 5 minutes or until cheese melts. Remove from oven and let stand on baking sheet 3 minutes for easier handling. Cut into 4 wedges.

Nutritional Information

Serving Size: 2 wedges
Calories 85
Calories from Fat 47 %
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 5 mg
Carbohydrate 8 g
Fiber 1 g
Protein 3 g
Sodium 387 mg

Dietary Exchange

Starch 1/2
Fat 1

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