Publisher Photo
Publisher Photo
This tasty appetizer is considered my specialty— I'm asked to make it whenever we have a sizable get-together. It has crunchy colorful peppers and a creamy ham filling tucked between tortillas.
MAKES:
42 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
42 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 pound ground fully cooked ham
  • 1 medium sweet red pepper, chopped
  • 1 bunch green onions, chopped
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 12 flour tortillas (7 inches)
  • Salsa or picante sauce

Directions

In a bowl, beat cream cheese and mayonnaise until smooth. Stir in the ham, red pepper, onions and olives. Spread over nine tortillas. Make three stacks of three tortillas each; top each stack with a plain tortilla. Cover and refrigerate for 8 hours or overnight. Cut into wedges. Serve with salsa. Yield: about 3-1/2 dozen.
Originally published as Ham Tortilla Stack in Country Woman Christmas Annual 2002, p23

Nutritional Facts

1 each: 93 calories, 7g fat (2g saturated fat), 13mg cholesterol, 246mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 pound ground fully cooked ham
  • 1 medium sweet red pepper, chopped
  • 1 bunch green onions, chopped
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 12 flour tortillas (7 inches)
  • Salsa or picante sauce
  1. In a bowl, beat cream cheese and mayonnaise until smooth. Stir in the ham, red pepper, onions and olives. Spread over nine tortillas. Make three stacks of three tortillas each; top each stack with a plain tortilla. Cover and refrigerate for 8 hours or overnight. Cut into wedges. Serve with salsa. Yield: about 3-1/2 dozen.
Originally published as Ham Tortilla Stack in Country Woman Christmas Annual 2002, p23

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