Tortilla Wedges Recipes

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TORTILLA WEDGES



Tortilla Wedges image

This recipe came from my friend Julie. She made many of these for me while I was pregnant with my second child. They are very addicting! Cooking time is actually 'chill' time

Provided by Miss V

Categories     < 4 Hours

Time 2h15m

Yield 24 wedges

Number Of Ingredients 7

8 ounces cream cheese, softened
1/2 cup sour cream
1 (4 ounce) can diced green chilies, drained
1/2 cup sliced green onion
1 tablespoon jalapeno pepper, minced
10 (6 inch) tortillas or 10 (8 inch) tortillas
picante sauce

Steps:

  • Mix all ingredients except tortillas and picante sauce.
  • Spread a thin amount over tortillas making two stacks of layered tortillas.
  • Chill. Cut into wedges.
  • Serve with picante sauce.

BASIL & CHEESE TORTILLA WEDGES



Basil & Cheese Tortilla Wedges image

Make and share this Basil & Cheese Tortilla Wedges recipe from Food.com.

Provided by Karen..

Categories     Lunch/Snacks

Time 13m

Yield 8 wedges

Number Of Ingredients 6

2 flour tortillas (fajita size)
3 tablespoons cream cheese, softened
1/3 cup shredded mozzarella cheese
6 fresh basil leaves
2 teaspoons zesty Italian dressing
2 teaspoons grated parmesan cheese

Steps:

  • PREHEAT oven to 400ºF.
  • Place 1 tortilla on baking sheet; spread with cream cheese.
  • Top with mozzarella cheese, basil leaves and second tortilla.
  • BRUSH or drizzle with dressing; sprinkle with Parmesan cheese.
  • BAKE 8 minutes or until golden brown. Cut into eight wedges to serve.

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

SOUTHWESTERN TORTILLA WEDGES



Southwestern Tortilla Wedges image

Part pizza, part quesadilla, this southwestern-style appetizer is sure to please.

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 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 tortillas; 8 inch)
1/4 cup guacamole
1/2 cup Old El Paso™ refried beans (from 16-oz can)
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)

Steps:

  • Heat oven to 350°F. In small bowl, mix salsa and sour cream. Spoon 1/2 of salsa mixture into another small bowl; reserve for topping. To other 1/2 of salsa mixture, stir in 1/2 of the bell pepper and all of the chicken.
  • To make 2 stacks, place 2 tortillas on ungreased cookie sheet; spread each with chicken mixture. Spread 2 tortillas with guacamole; place on chicken mixture. Spread 2 more tortillas with refried beans; place on guacamole. Top each stack with reserved salsa mixture, 1 tortilla, remaining bell pepper and the cheese.
  • Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.

Nutrition Facts : Calories 130, Carbohydrate 12 g, Cholesterol 15 mg, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 0 g, TransFat 1/2 g

CIAO BELLA TRIPLE DECKER TORTILLA WEDGES



Ciao Bella Triple Decker Tortilla Wedges image

This is a combination of a couple recipes I saw for tortilla roll ups. I always have a problem rolling the roll ups. So, out of shear frustration I made layers out of the ingredients. LOL Of course you can add veggies to your liking, shredded carrots, chopped red bell pepper, even chopped cucumber. The possibilities are endless. Enjoy!

Provided by Anna Sciancalepore Antoniello @CiaoBella

Categories     Vegetables

Number Of Ingredients 8

12 ounce(s) cream cheese, softened
8 ounce(s) sour cream
2-4oz can(s) chopped green chiles
4 ounce(s) chopped black olives
1 - envelope hidden valley ranch dip mix
2 cup(s) white shredded cheddar
9 - (10 inch) tomato basil tortillas
1 jar(s) salsa

Steps:

  • Beat together cream cheese and sour cream until smooth.
  • Add in the green chiles, black olives, dip mix, and cheese.
  • Lay out 3 tortillas and spread out about a cup of the cream cheese mixture on each to 1/2 inch of the edge. Lay another tortilla on top with more cream cheese mixture and top with the last tortilla.
  • Chill for 3-4 hours. Then with a sharp knife cut the tortilla stacks. You should get 8 wedges per stack. Chill until ready to serve with salsa.

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