Taco Tortilla Stacks
Recipe GLPR583e4d90413272
Layered flour tortilla stacks filled with a creamy taco-seasoned mixture of cream cheese, sour cream, black olives, and roasted green chilies. The stacks are refrigerated until firm, then cut into triangular wedges and served with salsa for dipping. A make-ahead appetizer perfect for parties and gatherings.
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Ingredients
8 oz cream cheese, softened
8 oz sour cream
1 envelope taco seasoning mix (or 3 tablespoons homemade taco seasoning)
1 can (2.25 oz) chopped black olives, drained
1 can (4 oz) chopped roasted green chilies, drained
15 flour tortillas, 6-inch size
1 cup salsa, for serving
Directions
In a large bowl, combine the softened cream cheese with sour cream. Mix until smooth and well blended.
Add the taco seasoning mix to the cream cheese mixture and stir until evenly incorporated.
Fold in the drained black olives and drained green chilies, stirring until distributed throughout the mixture.
Take one 6-inch flour tortilla and spread a thin, even layer of the cream cheese mixture over its surface. Top with another tortilla and repeat this spreading and stacking process three more times, for a total of 5 tortillas with filling between and on top. The stack should have mixture on four tortillas with a plain tortilla on top.
Tightly wrap the entire tortilla stack in aluminum foil and place on a plate. Refrigerate for at least one hour or until the filling is firm and the stack holds together well.
Repeat steps 4 and 5 with the remaining tortillas and filling mixture to create two additional stacks.
When ready to serve, carefully unwrap one foil-wrapped stack and place on a cutting board. Using a sharp knife, cut the stack into 8 triangular wedges by first cutting it in half, then each half in half, creating 4 pieces, and finally cutting each piece diagonally to create 8 triangles.
Repeat the cutting process with the remaining two stacks. Arrange all tortilla triangle wedges on a serving platter.
Serve the tortilla stacks alongside the salsa for dipping.
