Roxy15
All-Conference
Triple Decker Tortilla Wedges:
1-(12-oz.) Pkg. Cream Cheese, Softened
1-(8-oz.) Carton Sour Cream
2-(4-oz.) Cans Chopped Green Chiles
1-(4-oz.) Can Chopped Black Olives
1 Envelope Hidden Valley Ranch Dip Mix
***You Can Substitute 1 Pkg. Taco Seasoning
2 Cups Shredded White Cheddar Cheese
9-(10-in.) Tomato Basil Tortillas
***Or Use Jalapeno & Cheddar Tortillas/Or A Combination Of Both
1 Jar Hot Salsa Or Your Favorite
Beat together cream cheese and sour cream until smooth.
Add in the green chiles, black olives, dip mix, and cheese.
Lay out 3 tortillas and spread out about a cup of the cream cheese mixture on each to 1/2 inch of the edge. Lay another tortilla on top with more cream cheese mixture and top with the last tortilla
Chill for 3-4 hours on serving plate covered with Plastic Wrap.
With a sharp knife, cut the tortilla stacks. You should get 8 wedges per stack.
Chill, covered until ready to serve with Salsa.
1-(12-oz.) Pkg. Cream Cheese, Softened
1-(8-oz.) Carton Sour Cream
2-(4-oz.) Cans Chopped Green Chiles
1-(4-oz.) Can Chopped Black Olives
1 Envelope Hidden Valley Ranch Dip Mix
***You Can Substitute 1 Pkg. Taco Seasoning
2 Cups Shredded White Cheddar Cheese
9-(10-in.) Tomato Basil Tortillas
***Or Use Jalapeno & Cheddar Tortillas/Or A Combination Of Both
1 Jar Hot Salsa Or Your Favorite
Beat together cream cheese and sour cream until smooth.
Add in the green chiles, black olives, dip mix, and cheese.
Lay out 3 tortillas and spread out about a cup of the cream cheese mixture on each to 1/2 inch of the edge. Lay another tortilla on top with more cream cheese mixture and top with the last tortilla
Chill for 3-4 hours on serving plate covered with Plastic Wrap.
With a sharp knife, cut the tortilla stacks. You should get 8 wedges per stack.
Chill, covered until ready to serve with Salsa.
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