Tortilla Wedges Recipes

SOUTHWESTERN TORTILLA WEDGES

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.

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.

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.

POTATO WEDGE TORTILLA

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).

COURGETTE TORTILLA WEDGES WITH PESTO & 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.

TURKEY SALSA BOWLS WITH TORTILLA WEDGES

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.