Tortilla Pie
4 flour tortillas (8-inch)
1 1/2 cups refried beans
1 cup shredded Monterey Jack cheese
1 cup salsa
2 cups shredded cooked chicken
Heat oven to 400 degrees. Coat a 9- or 10-inch pie plate with nonstick cooking spray. Place a tortilla in prepared pie plate. Spread with one third each of refried beans, cheese, salsa and chicken. Top with a tortilla. Repeat layers. Top with a tortilla. Repeat layers and finish with fourth tortilla. Cover with aluminum foil. Bake in 400-degree oven for 20-25 minutes. Adjust oven to broil once pie is cooked. Uncover pie and broil 30 seconds to crisp top tortilla. Serves 4.
Apple Crescents
1 Tbsp. unsalted butter
2 Rome or Jonathon’s apples, peeled, cored and chopped
2 Tbsp. chopped walnuts
1 Tbsp. packed light brown sugar
1/4 tsp. ground cinnamon (or more to taste)
3 tubes (4 oz each) refrigerated crescent roll dough
Confectioners’ sugar for dusting
Heat oven to 375 degrees.
Melt butter in a small non-stick skillet over medium heat. Add apples, walnuts, brown sugar and cinnamon. Cook, stirring, 4-5 minutes or until apples are tender. Let cool.
Unroll dough; separate into triangles. Place 1 Tbsp. apple mixture on wide end of each triangle. Roll up and gently pinch edges together. Place on ungreased baking sheet. Bake at 375º for 10-12 minutes or until golden brown. Transfer to wire rack to cool slightly. Dust with confectioners’ sugar.
