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.
Monterey Wedges
