Fiesta Tortilla Stack
1 can ( 9 ounces) bean dip
2 tablespoon plus 1/4 cup sour cream
1 tablespoon plus 1/2 teaspoon Pantry Southwestern Seasoning Mix-divided
2 cups cooked chicken, chopped
1/2 cup green onion with tops, sliced thinly-(8)
3/4 cup pitted ripe olives, sliced, divided
1/4 cup fresh cilantro, chopped, divided
5 ( 10 inch) flour tortillas
8 ounces mild cheddar-( 2 cups)
2 medium plum tomatoes, seeded and chopped
Preheat the oven to 375 F. In a 1 quart bowl combine the bean dip, 2 tablespoons sour cream, and 1 tablespoon of the seasoning mix: mix well. Chop chicken and bell pepper and slice the green onion. Chop 1/2 cup of the olives. Chop the cilantro.
Place one tortilla on round baking stone. Use medium scoop (or your best guess!) and top each tortilla with 2 scoops of bean mixture; spreading within 1/4 inch of edge. Top evenly with 1 cup of chicken mixture. Place cheese over the top. Top with tortilla and repeat.
When the layers are complete spray Pam over the last one and bake 25 to 30 minutes, until top is brown. Mix the remaining 1/4 cup sour cream with the remaining seasoning spreading over top of warm tortilla and sprinkle with cheese. Sprinkle tomato, olives and chopped cilantro over the top as a garnish. Cut into wedges, serve with salsa. Serves 6
Chef's Hint from La Tablier Rose: Instead of layering each tortilla with the bean/chicken mixture and cheese, combine all ingredients together at the same time. It makes the mixture easier to spread.