Southwestern Tortilla Stack
1 15 ounce. can refried beans
3 tablespoon. sour cream
1 tablespoon. chili powder
1 small can chopped olives
2 cups grilled chicken, chopped
1/2 teaspoon cumin
1/2 roasted red onion, diced
1/2- 1 roasted red bell pepper, diced
1/4 Cup cilantro, chopped
5 medium or large flour tortillas
2 cups shredded cheddar or monterey jack cheese
Place a whole red bell pepper and 1/2 of a coarsely red onion chopped in a
pan, drizzle with olive oil and sprinkle with salt and pepper. Roast in a
450° oven for 20-25 minutes. When finished place the pepper in a bowl and
cover, this will help in peeling the skin off. Dice the onion. Peel the red
pepper and dice. While the pepper and onion are roasting, start assembling
the other ingredients.
Combine the can of refried beans, sour cream and the chili powder, set
aside. Combine the olives, chicken, cumin, red bell pepper, onion, and
cilantro. On a cookie sheet, layer a tortilla, spread a 1/2 cup of bean
mixture on the tortilla, spread 1/2 cup of the chicken mixture on top and
sprinkle 1/2 cup of the cheese; continue the layering process 3 more times
(tortilla, bean mixture, chicken mixture, cheese). Place the final tortilla
on top and spray the top with cooking spray. Cook in a preheated 375° oven
for 25- 30 minutes. To serve cut like a pie and top with cheese, sour
cream, salsa, guacamole, or any of your favorite Mexican condiments.
*As a side note, the roasting and grilling add more flavor to the
ingredients, but do not have to be done to make the recipe. The chicken can
be cooked another way if you like. Also, the onion and red bell pepper, do
not have to be roasted, they can be used raw, just dice in smaller pieces.
The roasting and grilling add more flavor to the ingredients.