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Southwestern Tortilla Wedges (lighter recipe)

Betty Crocker Kitchens
Updated May 26, 2022
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This southwestern “pizza” stack offers great flavor with very little fat.

Southwestern Tortilla Wedges (lighter recipe)

  • Prep Time 10 min
  • Total 25 min
  • Servings 16
  • Ingredients 8
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Ingredients

  • 1/2 cup salsa
  • 1/2 cup reduced-fat sour cream or plain yogurt
  • 1/4 cup chopped red bell pepper
  • 1/2 cup finely chopped cooked chicken
  • 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1/4 cup guacamole
  • 1/2 cup from 1 can (16 oz) Old El Paso™ Fat Free Refried Beans
  • 1 cup reduced-fat shredded Cheddar or Monterey Jack cheese (4 ounces)

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.

Nutrition

105 Calories
3 g Total Fat
6 g Protein
15 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
105
Calories from Fat
25
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
10 mg
Sodium
240 mg
Potassium
130 mg
Total Carbohydrate
15 g
Dietary Fiber
1 g
Protein
6 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1 Starch; 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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