Easy Monterey Wedges Recipe - YIELD

YIELD 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 chopped canned green chilies 1/4 cup sliced ripe olives, drained

PREPARATION:

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.

This recipe appears in: Southwestern NUTRITIONAL INFORMATION: Serving Size: 2 wedges Fiber 1 g Carbohydrate 8 g Cholesterol 5 mg Saturated Fat 1 g Total Fat 5 g Calories from Fat 47 % Calories 85 Protein 3 g Sodium 387 mg DIETARY EXCHANGE: Starch 1/2 Fat 1