|
Monterey Wedges
Makes 4 servings
|
|
|
|
|
|
Ingredients
|
|
2
|
(6-inch) corn tortillas
|
|
1/4
|
cup (1 ounce) shredded reduced-fat Monterey Jack or sharp Cheddar cheese
|
|
1/2
|
teaspoon chili powder
|
|
1/2
|
cup chopped green bell pepper
|
|
1
|
plum tomato, chopped (about 1/4 cup)
|
|
2
|
tablespoons diced mild green chiles, drained
|
|
1/4
|
cup sliced ripe olives, drained
|
|
|
|
|
|
|
|
|
|
1. Preheat oven to 425°F. Coat nonstick baking sheet with nonstick cooking spray.
|
|
2. Place tortillas on baking sheet; top each with 2 tablespoons cheese, half the chili powder, bell pepper, tomato, chilies and olives. Top with remaining 2 tablespoons cheese.
|
|
3. Bake 5 minutes or until cheese melts. Remove from oven and let stand on baking sheet 3 minutes for easier handling. Cut into 4 wedges.
|
|
|
|
©Publications International, Ltd.
|
|
|
Nutrients per Serving
|
|
(2 wedges)
|
|
Calories
|
85
|
|
Calories from Fat
|
47 %
|
|
Total Fat
|
5 g
|
|
Saturated Fat
|
1 g
|
|
Cholesterol
|
5 mg
|
|
Carbohydrate
|
8 g
|
|
Fiber
|
1 g
|
|
Protein
|
3 g
|
|
Sodium
|
387 mg
|
|
|
|
Dietary exchanges
|
|
1/2 Starch
|
|
1 Fat
|
|
|
|
|
|
|
|
|
Click here for printable version