Sweet Peas and Saffron · by Annie★ 5.0 (6)
Leftover Chili Tortilla Stack
NUTRITION · PER SERVING25M COOK
CAL 22%·PRO 39%
CARBS 52G46% OF CAL
9G FIBER0G ADDED2G INTRINSIC40G OTHER2G TOTAL SUGAR
FAT 18G37% OF CAL
8G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick tortilla stack made with leftover chili, cheese, and seasoning, baked until hot and bubbly. Ready in under 25 minutes, it's great for using up chili and makes an easy work lunch.
mainamericancasserolebeef🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 6 large tortillas
- 2 1/2 cups shredded cheese
- 4-5 cups Slow Cooker Roasted Red Pepper Chili
At a glance
PER SERVING · TIME 25M
CAL 22%·PRO 39%
CARBS 52G46% OF CAL
9G FIBER0G ADDED2G INTRINSIC40G OTHER2G TOTAL SUGAR
FAT 18G37% OF CAL
8G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 885mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 529mg
- Calcium
- 352mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 885MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.