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Ham Tortilla Stack

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.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    about 3-1/2 dozen


  • 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


  • 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.

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