Best Ciao Bella Triple Decker Tortilla Wedges Recipes
TORTILLA WEDGES
This recipe came from my friend Julie. She made many of these for me while I was pregnant with my second child. They are very addicting! Cooking time is actually 'chill' time
Provided by Miss V
Categories < 4 Hours
Time 2h15m
Yield 24 wedges
Number Of Ingredients 7
Steps:
- Mix all ingredients except tortillas and picante sauce.
- Spread a thin amount over tortillas making two stacks of layered tortillas.
- Chill. Cut into wedges.
- Serve with picante sauce.
SOUTHWESTERN TORTILLA WEDGES
Part pizza, part quesadilla, this southwestern-style appetizer is sure to please.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In small bowl, mix salsa and sour cream. Spoon 1/2 of salsa mixture into another small bowl; reserve for topping. To other 1/2 of salsa mixture, stir in 1/2 of the bell pepper and all of the chicken.
- To make 2 stacks, place 2 tortillas on ungreased cookie sheet; spread each with chicken mixture. Spread 2 tortillas with guacamole; place on chicken mixture. Spread 2 more tortillas with refried beans; place on guacamole. Top each stack with reserved salsa mixture, 1 tortilla, remaining bell pepper and the cheese.
- Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.
Nutrition Facts : Calories 130, Carbohydrate 12 g, Cholesterol 15 mg, Fiber 0 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 0 g, TransFat 1/2 g
CIAO BELLA TRIPLE DECKER TORTILLA WEDGES
This is a combination of a couple recipes I saw for tortilla roll ups. I always have a problem rolling the roll ups. So, out of shear frustration I made layers out of the ingredients. LOL Of course you can add veggies to your liking, shredded carrots, chopped red bell pepper, even chopped cucumber. The possibilities are endless. Enjoy!
Provided by Anna Sciancalepore Antoniello @CiaoBella
Categories Vegetables
Number Of Ingredients 8
Steps:
- Beat together cream cheese and sour cream until smooth.
- Add in the green chiles, black olives, dip mix, and cheese.
- Lay out 3 tortillas and spread out about a cup of the cream cheese mixture on each to 1/2 inch of the edge. Lay another tortilla on top with more cream cheese mixture and top with the last tortilla.
- Chill for 3-4 hours. Then with a sharp knife cut the tortilla stacks. You should get 8 wedges per stack. Chill until ready to serve with salsa.
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