Number of Servings: 2
2 Flour tortillas, 6-7"
1/4 Cup(s) Shredded cheddar cheese
Olive oil
1/4 Cup(s) CONTADINA Pizza Squeeze Pizza Sauce
1/4 Teaspoon(s) Ground cumin
2 Tablespoon(s) Refried beans
1 Tablespoon(s) Dried green chiles
1 Tablespoon(s) Thinly sliced green onion
1 Tablespoon(s) Sliced ripe olives
1 Tablespoon(s) Shredded Monterey Jack cheese
Directions:
Sprinkle one tortilla with Cheddar cheese; top with second tortilla. Brush lightly with oil; place on baking sheet. Bake in preheated 450'F. oven for 4 minutes. In small bowl, combine pizza sauce and cumin; spread on tortilla. Spoon on refried beans; sprinkle with chiles, green onion, olives and Monterey Jack cheese. Bake in preheated 450'F. oven for 3 minutes longer or until cheese is melted. Cut into wedges.
1/4 Cup(s) Shredded cheddar cheese
Olive oil
1/4 Cup(s) CONTADINA Pizza Squeeze Pizza Sauce
1/4 Teaspoon(s) Ground cumin
2 Tablespoon(s) Refried beans
1 Tablespoon(s) Dried green chiles
1 Tablespoon(s) Thinly sliced green onion
1 Tablespoon(s) Sliced ripe olives
1 Tablespoon(s) Shredded Monterey Jack cheese
Directions:
Sprinkle one tortilla with Cheddar cheese; top with second tortilla. Brush lightly with oil; place on baking sheet. Bake in preheated 450'F. oven for 4 minutes. In small bowl, combine pizza sauce and cumin; spread on tortilla. Spoon on refried beans; sprinkle with chiles, green onion, olives and Monterey Jack cheese. Bake in preheated 450'F. oven for 3 minutes longer or until cheese is melted. Cut into wedges.
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