Tuesday, September 30, 2008

Fiesta Stack

1 can refried beans
2 TBL plus ¼ cup sour cream
1 TBL plus ½ tsp taco seasoning
2 cups cooked chicken, chopped
1 medium red or green bell pepper, chopped
½ cup thinly sliced green onions
¾ cup sliced olives
5 (10-in) flour tortillas
2 cups cheddar cheese, shredded
Vegetable oil
2 tomatoes, seeded and chopped

Preheat oven to 375 degrees. Combine refried beans, 2 TBL sour cream, and 1 TBL taco seasoning; mix well. In another bowl, combine chopped chicken and chopped peppers. Add sliced green onions and ½ cup of the olive slices; mix gently. Place one tortilla on Pizza Stone. Spread bean mixture on top. Add about 1 cup of chicken mixture. Top with salsa and shredded cheese. Repeat layers approximately 3 more times. Top with remaining tortilla. Spray top tortilla with Pam vegetable oil. Bake for 25-30 minutes or until top is golden brown. Mix the remaining ¼ cup sour cream with the remaining ½ tsp taco seasoning; spread evenly over top of warm tortilla stack. Sprinkle with tomato and remaining olive slices. Cut into wedges; serve with salsa, if desired.

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