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Chicken Nacho Wedges

Yield 24 servings (serving size: 1 wedge)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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