Southwestern Tortilla Wedges

These are really yummy! You can make them as easy or complicated as you want depending on if you want to make your salsa and guacamole yourself, or buy it pre-made. I think by now you know that I think it will always taste better if you make it yourself, but I'm practical and this time I used store bought because of the time constraints on me the day I made this.

Southwestern Tortilla Wedges

* 1 cup salsa
* 1 cup reduced-fat sour cream or plain yogurt
* 1/2 cup chopped red bell pepper (I didn't have red so I used green to save money :)
* 1 can (10 oz) chunk white chicken (I've always just used whatever left over chicken is in my fridge)
* 16 flour tortillas (I buy the cute small ones about 6-8 inches in diameter because it is an appetizer, not a meal)
* 1/2 cup guacamole
* 1 cup re-fried beans
* 2 cups reduced fat shredded cheddar or Monterey jack cheese

1. Heat oven to 350 degrees. Mix salsa and sour cream, then divide in half. Mix together the chicken with half of the salsa mixture and half of the bell pepper. Place 4 tortillas on an un-greased cookie sheet and spread with the chicken mixture.

2. Spread 4 tortillas with guacamole and place on top of the chicken mixture layer. It is easier to spread the topping before putting the tortilla on the layer below.
3. Spread 4 tortillas with refried beans and place on the guacamole layer.
4. Spread 4 tortillas with the remaining salsa mixture, remaining bell peppers and cheese.
5. Bake about 15 minutes or until cheese is melted and filing is hot. Cut each stack into 8 wedges.
Prep time: 10 minutes cooking time: 15 minutes 32 appetizers
115 calories, 4 g fat, 10 mg cholesterol, 220 mg sodium (from an Albertson's Quick Fixin' Ideas card that I picked up in Utah over 8 years ago)