Tex-Mex Tortilla Torte penguin: Prep: 10 min Total: 45 min
4 flour tortillas (6 to 8 inches in diameter)
1 can (15 to 16 ounces) chili
2 cups shredded Cheddar cheese (8 ounces)
1/4 cup sour cream, if desired
1. Heat oven to 350°. Spray bottom of pie plate, 9x1 1/4 inches, with cooking spray.
2. Place 1 tortilla on bottom of pie plate; spread evenly with 1/2 cup of the chili and sprinkle with 1/2 cup of the cheese. Repeat layers twice, starting each layer with tortilla. Top with remaining tortilla.
3. Cover with aluminum foil and bake 20 minutes. Sprinkle with remaining 1/2 cup cheese. Bake uncovered about 10 minutes or until heated through and cheese is melted. Let stand 5 minutes before cutting. To serve, cut into 4 wedges. Top each serving with 1 tablespoon sour cream. 4 servings.
1 Serving: Calories 450 (Calories from Fat 245); Fat 27g (Saturated 16g); Cholesterol 80mg; Sodium 1000mg; Carbohydrate 29g (Dietary Fiber 4g); Protein 23g
% Daily Value: Vitamin A 22%; Vitamin C 4%; Calcium 36%; Iron 16%
Exchanges: 2 Starch, 2 1/2 High-Fat Meat, 1 Fat
Carbohydrate Choices: 2
Substitution
Do you have leftover chili or a stash of homemade chili in the freezer? Go ahead and use 1 1/2 cups leftover chili instead of the canned chili. Use a thicker chili instead of a watery one for best results.
Health Twist
Fat-free flour tortillas, reduced-fat Cheddar cheese and reduced-fat or fat-free sour cream all help lower the fat in this family-pleasing meal.
Special Touch
Sprinkle each wedge with shredded lettuce and chopped tomatoes; then top with the sour cream.
