METALandMIRRORS: Recipe: Layered Tortilla Wedges

Thursday, May 11, 2017

Recipe: Layered Tortilla Wedges


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Good morning, everyone! So nice to visit again. I hope this finds you well. I am doing wonderful. I pulled my shoulder the other morning and, wow, does it still hurt; like a capital BIIIIIIIIIIIIIII.... I am making it through, though. Taking some meds and relaxing, which is hard for me to do because I see stuff that needs to be done and talk myself into it by telling myself that I'll be careful and that I won't use that arm so much. We all know how that turns out. So, today, I am going to be good, because three days of doing it my way isn't helping that much.

That means I need easy for dinner. Something with heftiness, but not overly exerted. What could be easier than having a bunch of ingredients and throwing them together? Layered tortillas will do just fine.

Some items needed are tortillas, lettuce, guacamole already made from store, shredded cheese, olives, sour cream, tomatoes, black beans, refried beans, parsley, and chiles.
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Combine 2 cups of chopped cooked chicken, 1 cup shredded lettuce, 1/4 cup parsley, and a couple chopped green chile peppers in a bowl and mix well.

Cut 8 large flour tortillas into 8 wedges. I find it makes it easier at the end if they are cut first and arrange them back together as the pie is built. If not, at the end, with everything all layered, when it is being cut, it ends up in a huge mess and items squishing everywhere.

Grab 2 plates and place a tortilla on each plate, the 8 wedges put back together. Spread half the guacamole mixture, which is about 4 ounces, onto each one. Sprinkle 1 tablespoon of chopped black olives on top of the guacamole.

Place the second tortilla wedges on top (ensuring to match up each piece of the bottom tortilla) and again spread 1/4 of a 16 ounce can of refried beans on top of each one. Then spread 1/4 of a 16 ounce can of drained black beans on top of the refried beans.
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Place a third tortilla on top of each one, and spread half the chicken mixture onto each tortilla stack.

Lastly, top off each stack with the last tortilla, which are the wedges put back together to make a circle matching each piece to the one below it, and cover with 1/2 cup of sour cream and 6 ounces of shredded cheese.

Tomatoes can be added at the tip-top for color, a sprinkling of chopped tomatoes, as the cherry on top. Or, leave them off to the side and add them as wanted. Depending on how juicy the tomatoes are, sometimes they can run and leave pinkish juice on the white sour cream. It's preference.

Serve with a side of hot sauce and enjoy the fact that no cutting needs to be done to ruin the magnificent creation and only pulling of the pieces to enjoy will be had by all.
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