Ingredients Jump to Instructions ↓

  1. 2 tb Oil

  2. 3/4 c Chopped green bell pepper

  3. 3/4 c Chopped red bell pepper

  4. 1/2 c Chopped onion

  5. 1/2 c Picante sauce

  6. 16 oz Green Giant Valley Combo's

  7. -Frozen Broccoli Supreme 8 (8-inch) flour tortillas

  8. 16 cn Refried beans

  9. 8 oz (2cups) shredded Montery

  10. -Jack cheese 8 oz (2cups) shredded cheddar

  11. 375 F. Heat oil in medium skillet over medium high heat. Add chopped green and red peppers and onions; cook and stir until crisp-tender. Drain. Stir in

  12. 1/2 cup picante sauce. Cook Broccoli Cauliflower Supreme until crisp and tender s directed. Drain, cut up large pieces if necessary. Place

  13. 2 tortillas side by side on large ungreased cookie sheet. Spread each with about 1/4 of the pepper mixture. Top each with tortilla. Divide vegetables evenly with between tortilla stacks; sprinkle each with

  14. 1 cup of the Monterey Jack cheese. Spread

  15. 2 tortillas with remaining refried beans and top with remaining pepper mixture; place one on each tortilla stack. Top each with one of the remaining tortillas; sprinkle each with

  16. 1 cup cheddar cheese. Bake at

  17. 375F for 10 to 15 minutes or until cheese is melted. To serve top with green and red pepper rings, ripe olives, picante sauce and sour cream. Cut into wedges. Oops almost forgot!! To fry tortillas, heat

  18. 4 tablespoons of oil in 10-inch skillet over medium heat. Fry tortillas in hot oil for 5 to 10 seconds on each side until lightly browned and blistered; drain well on paper towels!


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