Thursday, August 13, 2009
Fiesta Tortilla Stack
1 can ( 9 ounces) bean dip
2 tablespoon plus 1/4 cup sour cream
1 tablespoon 1/2 teaspoon
Pantry Southwestern Seasoning Mix-divided
2 cups cooked chicken, chopped
1/2 cup green onion with tops, sliced thinly-(8)
3/4 cup pitted ripe olives, sliced, divided
1/4 cup fresh cilantro, chopped, divided
5 ( 10 inch) flour tortillas
8 ounces mild cheddar-( 2 cups)
2 medium plum tomatoes, seeded and chopped
Preheat the oven to 375 F.
In a 1 quart bowl combine the bean dip, 2 tablespoons sour cream,
and 1 tablespoon of the seasoning mix: mix well. Chop chicken
and bell pepper and slice the green onion. Chop 1/2 cup of the olives.
Chop the cilantro.
Place one tortilla on round baking stone (13). Use medium scoop
and top each tortilla with 2 scoops of bean mixture; spreading within
1/4 inch of edge. Top evenly with 1 cup of chicken mixture.
Place cheese over the top. Top with tortilla and repeat.
When all or used and filling spread, spray Pam over the last one
and bake 25 to 30 minutes, till top is brown..
Mix the remaining 1/4 cup sour cream with the remaining seasoning
spreading over top of warm tortilla and sprinkle with cheese.
Sprinkle tomato over top, the olives and chopped cilantro.
Cut into wedges, serve with salsa. Serves 6