Southwestern Tortilla Wedges Lighter Recipes

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SOUTHWESTERN TORTILLA WEDGES (LIGHTER RECIPE)



Southwestern Tortilla Wedges (lighter recipe) image

This southwestern "pizza" stack offers great flavor with very little fat.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 25m

Yield 16

Number Of Ingredients 8

1/2 cup Old El Paso™ salsa (any variety)
1/2 cup reduced-fat sour cream or plain yogurt
1/4 cup chopped red bell pepper
1/2 cup finely chopped cooked chicken
8 Old El Paso™ flour tortillas (8 inches in diameter)
1/4 cup guacamole
1/2 cup Old El Paso™ fat-free refried beans
1 cup reduced-fat shredded Cheddar or Monterey Jack cheese (4 ounces)

Steps:

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

Nutrition Facts : Calories 105, Carbohydrate 15 g, Cholesterol 10 mg, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg

EIGHT LAYER TORTILLA STACK



Eight Layer Tortilla Stack image

This is one of my all-time favorite meals. It is originally from Cooking Light magazine. It has been requested many times in my family for special occasions. Yum yum yum!

Provided by flower7

Categories     Savory Pies

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 3/4 cups chopped bell peppers (any color)
1/2 cup chopped red onion
1 (4 1/2 ounce) can chopped green chilies, drained
2 tablespoons chopped fresh cilantro (optional)
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups tomato juice (no-salt added)
2 (15 ounce) cans black beans, rinsed, drained
2 (15 ounce) cans white beans, rinsed, drained
4 ounces monterey jack cheese, shredded
4 ounces sharp cheddar cheese, shredded
8 (8 inch) flour tortillas

Steps:

  • Heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, chiles, cilantro, oregano, chili powder & cumin. Saute 5 minutes or until tender. Add tomato juice and cook until thick, about 8 minutes.
  • Divide vegetable mixture in half, combining black beans with one half and white beans with the other half. Mix well and set both aside.
  • Mix cheeses together and set aside.
  • Preheat oven to 325°F.
  • Line a 9-inch pie plate with foil, allowing 6 inches of foil to extend over opposite edges of the plate. Repeat with another sheet of foil, crossing over the plate opposite the first piece. Coat foil generously with cooking spray.
  • Place 1 tortilla in the bottom of baking dish.
  • Spread 1 cup white bean mixture over tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
  • Spread 1 cup black bean mixture over second tortilla; sprinkle with 1/4 cup cheese. Top with tortilla, pressing gently.
  • Repeat until all tortillas, filling and cheese is used up, ending with cheese.
  • Bring the edges of the foil up to center, folding to seal.
  • Bake for 40 minutes; let stand out of oven for 10 minutes before unwrapping. Remove foil packet from pan; unwrap. Cut into wedges and serve with sour cream.

Nutrition Facts : Calories 557.9, Fat 16.2, SaturatedFat 7.4, Cholesterol 28.3, Sodium 700.2, Carbohydrate 77.5, Fiber 14.9, Sugar 5.5, Protein 27.6

54TH STREET SOUTHWEST TORTILLA WRAPS



54th Street Southwest Tortilla Wraps image

This is a copycat recipe of 54th Street Bar & Grill's "Southwest Tortilla Wraps". Absolutely delicious! Description from 54th Street's menu: Fire grilled chicken, romaine lettuce, Parmesan cheese, jalapeno bacon, tortilla strips and pico de gallo tossed in a chipotle ranch dressing and stuffed in a large flour tortilla. NOTE: This recipe contains 691 calories per serving. The calculations in the nutrition facts on the right side of this page are *incorrect*.

Provided by ryanb006

Categories     Lunch/Snacks

Time 1h30m

Yield 8 wraps, 8 serving(s)

Number Of Ingredients 10

8 large flour tortillas (10-inch)
1 1/2 lbs boneless skinless chicken breasts, cut into cubes
8 slices bacon
2 medium head romaine lettuce
2 cups ranch dressing
1 (7 ounce) can chipotle peppers in adobo seasoning
1/4 cup parmesan cheese, grated
1/2 cup cheddar cheese, shredded
6 ounces jalapeno juice
1/2 cup corn tortilla strips or 1/2 cup corn tortilla chips, crushed

Steps:

  • Drain all liquid from a jar of jalapeños into a medium bowl. Marinate bacon in the jalapeño juice for 30 minutes. Refill jalapeño jar with water.
  • Remove 1/3 to 1/2 of chipotle chiles in adobo sauce and place on cutting board. Dice into fine pieces. Mix diced chiles and sauce with ranch dressing in a medium bowl. Taste. If more spiciness is desired, dice more chiles and add to dressing. Set aside.
  • Remove bacon from jalapeño juice and discard juice. Cook bacon in large skillet until crispy enough to crumble. Do not burn! Remove bacon from skillet and place on paper towels to collect excess grease. Let cool, then crumble into bacon bit size pieces. Set aside.
  • Cook cubed chicken breast in skillet with bacon grease until done. Discard grease. Set chicken aside.
  • Wash romaine lettuce heads and chop until lettuce pieces are no larger than approximately one square inch.
  • In large bowl, toss chopped romaine lettuce, parmesan cheese, cheddar cheese, bacon, chicken, and tortilla strips. Add as much chipotle ranch dressing as desired to salad mixture and toss until evenly coated.
  • Place salad mixture onto tortillas and roll into wraps. If desired, use two toothpicks to hold wraps together and use a knife to slice wraps diagonally. Serve!

SOUTHWESTERN BEEF TORTILLAS



Southwestern Beef Tortillas image

Beef chuck roast makes a savory filling in satisfying tortillas. Cooked to tender perfection in the slow cooker, the beef is treated to an easy and delicious jalapeno-flavored sauce. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Lunch

Time 8h55m

Yield 8 servings.

Number Of Ingredients 15

1 boneless beef chuck roast (2 pounds)
1/2 cup water
4 large tomatoes, peeled and chopped
1 large green pepper, thinly sliced
1 medium onion, chopped
1 garlic clove, minced
1 bay leaf
2 tablespoons canola oil
3/4 cup ketchup
1/2 cup pickled jalapeno slices
1 tablespoon juice from pickled jalapeno slices
1 tablespoon cider vinegar
1 teaspoon salt
1/8 teaspoon garlic salt
8 flour tortillas (8 inches), warmed

Steps:

  • Place roast and water in a 3-qt. slow cooker. Cover and cook on low for 8-9 hours or until meat is tender., Remove meat. When cool enough to handle, shred meat with 2 forks. Skim fat from cooking juices; set aside 1/2 cup. Meanwhile, in a large skillet, cook the tomatoes, green pepper, onion, garlic and bay leaf in oil over low heat for 15-20 minutes or until vegetables are softened., Stir in the ketchup, jalapeno slices and juice, vinegar, salt, garlic salt and reserved cooking juices. Bring to a boil. Stir in shredded beef; heat through. Discard bay leaf. Serve on tortillas.

Nutrition Facts : Calories 425 calories, Fat 17g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 1135mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 2g fiber), Protein 28g protein.

TURKEY SALSA BOWLS WITH TORTILLA WEDGES



Turkey Salsa Bowls with Tortilla Wedges image

Delicious and nutritious, this dish was a favorite of the kids who participated in the junior chef classes I taught at my church. The recipe encouraged creativity and healthy eating as students designed their own salsa bowls using whole grains, vegetables and lean protein. -Jean Gottfried, Upper Sandusky, Ohio

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

1 pound lean ground turkey
1/2 cup chopped sweet pepper
1/4 cup thinly sliced celery
2 green onions, chopped
1 jar (16 ounces) medium salsa
1 can (16 ounces) kidney beans, rinsed and drained
1 cup uncooked instant brown rice
1 cup water
4 whole wheat tortillas (8 inches)
1 tablespoon canola oil
8 cups torn romaine (about 1 head)
Optional toppings: Chopped tomatoes, sliced ripe olives, cubed avocado, shredded cheddar cheese and chopped green onions

Steps:

  • Preheat oven to 400°. In a large skillet, cook and crumble turkey with pepper, celery and green onions over medium-high heat until no longer pink, 5-7 minutes. Stir in salsa, beans, rice and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 15 minutes., Brush both sides of tortillas with oil; cut each into 8 wedges. Arrange in a single layer on a baking sheet. Bake until lightly browned, 8-10 minutes., To serve, divide lettuce among 8 bowls; top with turkey mixture. Serve with tortilla wedges; add toppings as desired.

Nutrition Facts : Calories 279 calories, Fat 7g fat (1g saturated fat), Cholesterol 39mg cholesterol, Sodium 423mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 6g fiber), Protein 18g protein. Diabetic exchanges

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