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VEGETABLE TORTILLA STACKS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican
Amount Measure Ingredient -- Preparation Method
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2 tb Oil
3/4 c Chopped green bell pepper
3/4 c Chopped red bell pepper
1/2 c Chopped onion
1/2 c Picante sauce
16 oz Green Giant Valley Combo's
-Frozen Broccoli Supreme
8 (8-inch) flour tortillas
16 cn Refried beans
8 oz (2cups) shredded Montery
-Jack cheese
8 oz (2cups) shredded cheddar
-Cheese
Green bell pepper rings
Red bell pepper rings
Ripped pitted olives
Picante sauce
Sour cream
Contributed to the echo by: Marleen Madar Heres a good
one that is great if you are into vegetables...
Vegetable Tortilla Stacks
Heat oven to 375 F. Heat oil in medium skillet over
medium high heat. Add chopped green and red peppers
and onions; cook and stir until crisp-tender. Drain.
Stir in 1/2 cup picante sauce. Cook Broccoli
Cauliflower Supreme until crisp and tender s directed.
Drain, cut up large pieces if necessary.
Place 2 tortillas side by side on large ungreased
cookie sheet. Spread each with about 1/4 of the pepper
mixture. Top each with tortilla. Divide vegetables
evenly with between tortilla stacks; sprinkle each
with 1 cup of the Monterey Jack cheese. Spread 2
tortillas with remaining refried beans and top with
remaining pepper mixture; place one on each tortilla
stack. Top each with one of the remaining tortillas;
sprinkle each with 1 cup cheddar cheese.
Bake at 375F for 10 to 15 minutes or until cheese is
melted. To serve top with green and red pepper rings,
ripe olives, picante sauce and sour cream. Cut into
wedges.
Oops almost forgot!!
To fry tortillas, heat 4 tablespoons of oil in 10-inch
skillet over medium heat. Fry tortillas in hot oil for
5 to 10 seconds on each side until lightly browned and
blistered; drain well on paper towels!
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