Chicken Nacho Wedges

Oxmoor House
24 servings (serving size: 1 wedge)


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4 (8-inch) fat-free flour tortillas
Cooking spray
1 cup finely chopped green bell pepper
3/4 cup finely chopped red onion
1 1/2 teaspoons ground cumin
1 (14 1/2-ounce) can Mexican-style stewed tomatoes, undrained and chopped
1 1/2 cups chopped cooked chicken breast
1/4 cup minced fresh cilantro
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese


1. Preheat oven to 375°.

2. Arrange tortillas on a large baking sheet coated with cooking spray; set aside.

3. Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add bell pepper and onion, and cook 5 minutes or until tender, stirring often. Add cumin, and cook 1 minute. Add tomato; cook 3 minutes, stirring occasionally.

4. Spoon tomato mixture evenly over tortillas; top with chicken and cilantro. Sprinkle cheese evenly over chicken. Bake at 375° for 8 minutes or until tortillas are crisp. Cut each tortilla into 6 wedges. Serve immediately.

Created date

April 2008

Nutritional Information

Calories 57
Caloriesfromfat 22 %
Fat 1.4 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5.2 g
Carbohydrate 5.9 g
Fiber 0.4 g
Cholesterol 11 mg
Iron 0.0 mg
Sodium 138 mg
Calcium 0.0 mg