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    You are in: Home / Recipes / Mexican Snack Stacks Recipe
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    Mexican Snack Stacks

    Average Rating:

     11 Total Reviews

    Showing 1-11 of 11

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    • on February 20, 2011

      Great idea for leftover chicken and nacho leftovers, these were a hit with the whole family even miss 5 year old. Thanks for posting!

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    • on April 25, 2010

      We used low carb tortillas and shortened the stacks to make these, but we really enjoyed them and will definitely make again. (I spread the chicken and sour cream mixture on one tortilla, covered with one spread with guacamole, then just sprinkled the cheese right on top of the guacamole.) Delicious and easy. Thanks for posting.

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    • on March 16, 2010

      When asked by my boyfriend what I was cooking for dinner I said Mexican Pizzas. To me, that's what this recipe is. Great balance of ingredients. I made it exactly as directed. I wouldn't go making it to impress guests, but it's a nice alternative to taco night.

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    • on February 20, 2010

      These were good, though I think a lot of the components get lost in it, especially the chicken and the guacamole. I would definitely save the guacamole to top it with, use lots more cilantro and maybe also top it with some chopped tomatoes. I think step 7 means stack it bean side up. If you are serving this as a meal instead of an appetizer, it would feed 3-5 people, depending on how much you eat.

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    • on November 19, 2009

      Excellent! These were wonderful. I made some homemade guacamole to use in this. We love cilantro and thought it was the perfect finishing touch. Thanks for sharing!

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    • on November 16, 2009

      I made this using black beans instead of refried beans. I also leftout the guacamole as a personnel preference. Made for Went to Market Tag

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    • on May 04, 2008

      Really good! My family doesn't like guacamole so I left that layer out. I used ground beef fried up with onions instead of the cooked chicken. I also sprinkled some chopped red pepper and a little bit of cheddar cheese on top of the refried bean layer before I put the final tortilla and cheese on top. We also don't care for cilantro so I left that out as well. It made for a tasty supper!

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    • on April 11, 2007

      Delish! I varied from the recipe: Used some corn tortillas(to use up) and no cilantro. Still delicious, Nimz. With the crispier corn tortillas, I had difficulty slicing the wedges, will not use again--will use as recipe suggests--soft flour ones. THX for posting!

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    • on February 05, 2007

      Very easy and tasty meal. We had leftover guacamole from the Superbowl, so I made these the next day for lunch. Didn't use cilantro (nasty stuff!) Everyone liked it, even my mother (they were over) who doesn't like spicy stuff. Will keep this recipe.

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    • on October 29, 2006

      This was great. Very easy and tasty. I made my own Guacolole using Guacamole #2708. I also used double or triple the cheese. I never measured. Didn't use the cilantro - didn't have any. I took this to work and everyone rated it 5 stars. A few co workers re-heated theirs in the microwave and it reheated beautifully. Thanks Cathy for another super recipe.

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    • on October 17, 2006

      these are a great appetizer. Something a bit different from the usual fingerfood and a definite crowd pleaser.

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    Nutritional Facts for Mexican Snack Stacks

    Serving Size: 1 (51 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 119.0
     
    Calories from Fat 37
    31%
    Total Fat 4.1 g
    6%
    Saturated Fat 1.6 g
    8%
    Cholesterol 7.9 mg
    2%
    Sodium 271.5 mg
    11%
    Total Carbohydrate 15.7 g
    5%
    Dietary Fiber 1.2 g
    5%
    Sugars 0.9 g
    3%
    Protein 4.5 g
    9%

    The following items or measurements are not included:

    guacamole

    Detailed Nutrition Values About Nutrition Info
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