"Cheesy Tortilla Wedges"

INGREDIENTS
6 Azteca Corn Tortillas
2 tablespoons margarine or butter, melted
2 1/4 oz. can sliced ripe olives, drained
4-oz. can chopped green chiles, drained
Azteca Mild or Medium Picante Salsa
Dairy sour cream
Guacamole
4 oz. (1 cup) shredded Cheddar cheese
4 oz. (1cup) shredded Monterey jack cheese

• Heat oven to 400*F.
• Brush both sides or tortillas with margarine.
• Place on ungreased cookie sheets.
• Bake at 400*F. for 3 to 5 minutes or until light brown.
• Turn tortillas over; sprinkle with cheeses, green chiles & olives.
• Bake at 400*F. for 3 to 5 minutes or until cheese is melted.
• With knife or pizza cutter, cut each tortilla into wedges.
• Serve with salsa, sour cream & guacamole.
  
  Makes 6 servings
  
  * Tip: 4 Azteca Flour Tortillas can be substituted for corn tortillas.
  Prepare as directed except do not spread with margarine.

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