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|
- Preheat oven to 425°F. Coat nonstick baking sheet with nonstick cooking spray.
- 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.
- 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.
|Serving Size:||2 wedges|
|Calories from Fat||47 %|
|Total Fat||5 g|
|Saturated Fat||1 g|
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