Santa Fe Stack - - Tulsa, OK - News, Weather, Video and Sports - |

Santa Fe Stack


Thursday, January 01, 2004
12 appetizer-size servings (or 6 main course-size
1 can (16 oz.) fat-free refried beans
1/4 C. salsa
1 tsp. Mexican seasoning
2 1/2 C. finely chopped cooked fajita chicken strips
1/2 medium red pepper, chopped
1 jalapeno pepper, seeded and finely chopped
1/2 C. chopped green onion
1/2 C. frozen corn, thawed and drained
1/2 C. + 1 T. chopped cilantro, divided use
6 flour tortillas (98% fat-free, 10-inch)
1 1/4 C. shredded low-fat cheddar cheese (1.5g fat per ounce)
Butter-flavored cooking spray
1/2 C. light sour cream
1 large tomato, seeded and diced
Preheat oven to 350 degrees F. In a medium mixing bowl, combine refried beans, salsa and Mexican seasoning. Set aside. In a large mixing bowl, combine chicken, red pepper, jalapeno, green onion, corn and cilantro. Set aside. Spread a thin layer of bean mixture on 1 tortilla. Place on baking sheet. Top evenly with a scant 1 cup chicken mixture. Sprinkle with ΒΌ cup cheese. Repeat with 4 more tortillas, stacking on baking sheet. Top with remaining tortillas. Spray with butter-flavored cooking spray. Bake 20-22 minutes or until top is golden brown. Cool slightly. Spread sour cream over top. Garnish with remaining cilantro and tomato.

Nutrition Facts:
(appetizer size) 209 calories, 29g carbohydrate, 6g protein, 3.5g fat, 1.3g saturated fat, 20mg cholesterol, 4.2g dietary fiber, 663mg sodium

Adapted recipe by Janet Potts, RD, LD
Powered by Frankly
News On 6
303 N. Boston Ave.
Tulsa, OK 74103 is proud to provide Oklahomans with timely and relevant news and information, sharing the stories, pictures and loves of Oklahomans across our great state.
All content © Copyright 2000 - 2018 KOTV. Oklahoma Traveler™ is a registered trademark of Griffin Communications. All Rights Reserved.
For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.