Ingredients:
12 6-inch flour tortillas
vegetable oil ( for frying)
1 (16 ounce) cans refried beans
1/2 cup minced onions
1 (4 ounce) cans chopped green chilies
1 1/2 cups grated monterey jack cheese
1 cup chopped red bell peppers
1 1/2 cups grated cheddar cheese
2 cups picante sauce
4 tablespoons sour cream
sliced ripe olives ( to garnish)
Directions:
Fry tortillas in oil until lightly crisp.
Pat dry on paper towels.
Heat oven to 375*F.
Spread refried beans on 4 tortillas.
Place tortillas on 2 ungreased baking sheets.
Place a second tortilla on top of each of the tortillas with beans.
Evenly divide onions, chilies, Monterey jack cheese and peppers and sprinkle on second tortilla layers.
Cover with third tortillas.
Sprinkle this layer with cheddar cheese.
(Can be prepared ahead up to this point) Pour picante sauce over top of each stack and bake for 15 to 20 minutes until heated through and cheese is melted.
Use a spatula to carefully transfer each stack to individual plates.
Just before serving, top with a tablespoon of sour cream and garnish with black olives.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.