*  Exported from  MasterCook  *
 
                         VEGETABLE TORTILLA STACKS
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       tb           Oil
      3/4   c            Chopped green bell pepper
      3/4   c            Chopped red bell pepper
      1/2   c            Chopped onion
      1/2   c            Picante sauce
   16       oz           Green Giant Valley Combo’s
                         -Frozen Broccoli Supreme
    8                    (8-inch) flour tortillas
   16       cn           Refried beans
    8       oz           (2cups) shredded Montery
                         -Jack cheese
    8       oz           (2cups) shredded cheddar
                         -Cheese
                         Green bell pepper rings
                         Red bell pepper rings
                         Ripped pitted olives
                         Picante sauce
                         Sour cream
 
   Contributed to the echo by: Marleen Madar Heres a good
   one that is great if you are into vegetables...
   Vegetable Tortilla Stacks
   
   Heat oven to 375 F. Heat oil in medium skillet over
   medium high heat. Add chopped green and red peppers
   and onions; cook and stir until crisp-tender. Drain.
   Stir in 1/2 cup picante sauce. Cook Broccoli
   Cauliflower Supreme until crisp and tender s directed.
   Drain, cut up large pieces if necessary.
   
   Place 2 tortillas side by side on large ungreased
   cookie sheet. Spread each with about 1/4 of the pepper
   mixture. Top each with tortilla. Divide vegetables
   evenly with between tortilla stacks; sprinkle each
   with 1 cup of the Monterey Jack cheese. Spread 2
   tortillas with remaining refried beans and top with
   remaining pepper mixture; place one on each tortilla
   stack. Top each with one of the remaining tortillas;
   sprinkle each with 1 cup cheddar cheese.
   
   Bake at 375F for 10 to 15 minutes or until cheese is
   melted. To serve top with green and red pepper rings,
   ripe olives, picante sauce and sour cream. Cut into
   wedges.
   
   Oops almost forgot!!
   
   To fry tortillas, heat 4 tablespoons of oil in 10-inch
   skillet over medium heat. Fry tortillas in hot oil for
   5 to 10 seconds on each side until lightly browned and
   blistered; drain well on paper towels!
  
 
 
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