My mom was a PC rep.
Fiesta Tortilla Stack
1 can (9 oz) bean dip
2 T + 1/4 cup sour cream
1 T + 1/2 tsp. Southwestern Sesoning mix (divided)
2 cups cooked chicken, chopped
1 medium red bell pepper, chopped (1 cup)
1/2 cup green onions with tops, thinly sliced (about 8 )
3/4 cup pitted ripe olives, sliced (divided)
1/4 cup fresh cilantro, snipped (divided)
5 (10") flour tortillas
8 oz. mild cheddar cheese, shredded (2 cups)
2 medium plum tomatoes, seeded, chopped
Preheat oven to 375*. In 1-qt bowl combine bean dip, 2 T sour cream, 1 T seasoning mix. Mix well. Chop chicken and bell pepper and put in 2 qt. bowl. Slice green onions and olives. Snip cilantro, add green oinions, 1/2 cup of sliced olives, and 2 t. of cilantro to batter bowl. Mix gently. Using medium stainless steel scoop top tortilla w/2 scoops of bean mixture; spread to within 1/4 inch of edge. Tranfer tortilla to 13" round baking stone. Top evenly with 1 cup of chicken mixture. Cut cheese chunk into 4 equal pieces. Shred one piece of cheese evenly over chicken mixture. Repeat layers of tortilla, bean mixture, chicken mixture and cheese three more times. Top with remaining tortilla; spray with vegetable oil. Bake 25-30 minutes or until top is golden brown. Mix the remaining 1/4 cup sour cream with the remaining 1/2 tsp. seasoning mix. spread evenly over top of warm tortilla stack. Sprinkle with tomato, remaining 1/4 cup of olive slices and 2 T cilantro. Cut into wedges and serve with salsa if desired. (6 servings)
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