Southwestern Tortilla Wedges Recipes

TORTILLA WEDGES

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.

SOUTHWESTERN TORTILLA WEDGES (LIGHTER RECIPE)

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.

SOUTHWESTERN PINWHEELS

Steps:

• In a bowl, combine cream cheese, shredded cheese, scallion, salsa, cilantro and cumin and mix well.
• Spread mixture evenly over the two flour tortillas- be sure to reach to the ends.
• Place a single layer of the baby spinach leaves evenly over the crem cheese mixture.
• Roll the tortillas tightly.
• This step is important and will give the"pinwheel" look to your appetizers.
• Wrap each roll in plastic wrap, and chill for at least an hour, or up to 8 hours.
• After rolls are chilled, unwrap and cut each one in half.
• Begin from the smooth half, and cut roll into 1 inch circles.
• You should get 4 to 5 circles from each tortilla half depending on how well you tortilla"ends" hold together.
• Arrange your pinwheels cut side up on your serving platter.
• Cover and chill for up to one hour before serving.