Tortilla Wedges Recipes

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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

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

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.

POTATO WEDGE TORTILLA



Potato wedge tortilla image

This vegetarian tortilla tastes great hot out of the pan but just as good served cold in a sarnie - ideal budget student grub

Provided by Good Food team

Categories     Main course, Snack

Time 40m

Number Of Ingredients 6

1 large potato
1 tbsp sunflower oil
1 small onion , halved and sliced
1 red pepper , seeded and cut into chunks
6 eggs
handful of grated cheddar , preferably mature

Steps:

  • Cut the potato into 8 wedges, don't bother to peel it. Heat the oil in a non-stick frying pan. Add the wedges and fry gently for about 15-20 minutes, turning occasionally until golden and cooked through (they will cook more quickly if you put a lid on the pan). Scoop the potato out of the pan, add the onion and fry until it is soft and golden. Now add the red pepper and cook until softened. Tip the potatoes back in the pan.
  • In a bowl, beat the eggs together with plenty of seasoning, then pour over the potato, pepper and onion. Keep pushing the egg mix around in the pan to make space for the uncooked egg to flow into.
  • When the egg looks quite set, throw the grated cheese over and slide the pan under a hot grill for a few minutes until the cheese is golden and bubbly. Cut into wedges and dish up (salad is good with this, baked beans are even better).

Nutrition Facts : Calories 467 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 0.89 milligram of sodium

COURGETTE TORTILLA WEDGES WITH PESTO & ROCKET



Courgette tortilla wedges with pesto & rocket image

Eggs are a great way to pack protein into a vegetarian diet, and these filled omelette wedges are super satisfying, too

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Starter, Supper

Time 30m

Number Of Ingredients 7

4 tsp olive oil
2 courgettes (about 300g/11oz), sliced into rounds about the thickness of a £1 coin
6 large eggs
1 large garlic clove , finely grated
10 cherry tomatoes
3 tbsp fresh pesto (choose one with whole pine nuts)
handful of rocket

Steps:

  • Heat 2 tsp olive oil in a non-stick frying pan about 25cm across, add the courgette slices and cook for 5 mins until softened, stirring occasionally. Meanwhile, beat the eggs with seasoning and the garlic in a large bowl.
  • Tip the courgettes from the pan and wipe it out with kitchen paper. Add the remaining oil to the pan and return to the heat. Stir the courgettes into the eggs, then pour into the frying pan and cook over a low heat for 10 mins until almost completely set. Slide onto a large plate, then flip back into the pan and briefly cook the other side to set the last bit of raw egg. (If you are nervous about flipping it over, you can grill the top instead.) Remove from the pan onto a board.
  • Tip the tomatoes into the pan for 2-3 mins to soften a little and char the skins. Cut the tortilla in half widthways, spread one half with 2 tbsp pesto, then top with the other half. Cut into wedges and top with the remaining pesto, the tomatoes and rocket.

Nutrition Facts : Calories 450 calories, Fat 35 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 2.2 milligram of sodium

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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