Tortilla Wedges

1/2	cup Old El Paso® salsa (any variety)
1/2	cup sour cream or plain yogurt
1/4	cup chopped red bell pepper
1/2	cup finely chopped cooked chicken
1	package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)
1/4	cup guacamole
1/2	cup Old El Paso® refried beans (from 16-oz can)
1	cup shredded Cheddar or Monterey Jack cheese (4 oz) 1. Heat oven to 350°F. In small bowl, mix salsa and sour cream. Spoon 1/2 of salsa mixture into another small bowl; reserve for topping. To other 1/2 of salsa mixture, stir in 1/2 of the bell pepper and all of the chicken. 2. To make 2 stacks, place 2 tortillas on ungreased cookie sheet; spread each with chicken mixture. Spread 2 tortillas with guacamole; place on chicken mixture. Spread 2 more tortillas with refried beans; place on guacamole. Top each stack with reserved salsa mixture, 1 tortilla, remaining bell pepper and the cheese. 3. Bake about 15 minutes or until cheese is melted and filling is hot. Cut each stack into 8 wedges.

Nutrition Information:

1 Serving: Calories 130 (Calories from Fat 60); Total Fat 6g (Saturated Fat 3g, Trans Fat 1/2g);Cholesterol 15mg; Sodium 310mg; Total Carbohydrate 12g (Dietary Fiber 0g, Sugars 0g); Protein5g Percent Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 8%; Iron 4% Exchanges: 1 Starch;0 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.