*  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            Green bell pepper -- chopped
     3/4   c            Red bell pepper -- chopped
     1/2   c            Onion -- chopped
     1/2   c            Picante sauce
  16       oz           Green Giant Valley Combo's
                        - Frozen Broccoli Supreme
   8                    Flour tortillas (8")
  16       cn           Refried beans
   2       c            Monterey Jack cheese --
                        - shredded
   2       c            Cheddar cheese -- shredded
                        Green bell pepper -- rings
                        Red bell pepper -- rings
                        Olives -- pitted, chopped
                        Picante sauce
                        Sour cream

  Heres a good one that is great if you are into vegetables.
  
  Heat oven to 375 F. Heat oil in medium skillet over medium high
  heat. Add chopped green, 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 as 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 375 F 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 tb of oil in 10" 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!
 
  Posted by: Marleen Madar


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