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Ingredients

  • 4 fat-free whole wheat or white flour tortillas (8-inch)
  • Cooking spray
  • 1 cup finely chopped green bell pepper
  • 3/4 cup finely chopped red onion
  • 1 1/2 teaspoons ground cumin
  • 2 cups ripe California fresh figs, cut lengthwise into eighths
  • 1 1/2 cups shredded cooked chicken breast and thighs
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4ounces) shredded mozzarella cheese
  • 1/4 cup minced fresh cilantro
  • 1/2 cup (2 ounces) shredded Parmesan cheese

Procedure

Preheat oven to 375�°F. Arrange tortillas on a large baking sheet coated with cooking spray; set aside.
Coat a large nonstick skillet with cooking spray and heat over medium heat. Add green pepper and onion; saut�© 5 minutes or until tender. Add cumin and cook 1 minute more. Remove from heat and stir in diced figs.

Divide and spread Jack cheese on tortillas. Divide and sprinkle 1/2 cup mozzarella on top. Spoon pepper-onion mixture evenly over tortillas; top with chicken and cilantro. Sprinkle evenly with remaining mozzarella and then with Parmesan. Bake at 375�°F for 8 minutes or until tortillas are crisp and cheese is melted. Cut each tortilla into 6 wedges. Serve immediately.
Yields: 24 wedges;
Serves: 4;

NUTRITION FACTS (per serving)

Calories 710 (29% from Fat); Total Fat 24g; Cholesterol 90mg; Sodium 830mg; Carbohydrate 91g; Dietary Fiber 11g; Protein 39g;

Daily Values

Vitamin A 39 Vitamin C 39 Calcium 39 Iron 39