Cheese Stack

Creamy, filling, and delicious -- perfect for Fridays during Lent!

• Ready In: 35 mins
• Serves: 8
• Yields: 8 wedges

Ingredients

• 1 1⁄2 cups low fat cottage cheese
• 16  ounces low-fat sour cream, divided
• 3  cups mozzarella cheese, shredded, divided
• 3⁄4 cup parmesan cheese, grated
• 1 (4 ounce) can  chopped green chilies, undrained
• 4 (8 inch)  flour tortillas
• 1  tablespoon ripe olives, sliced
• 2  scallions, sliced
• 10  cherry tomatoes, cut in half

Directions

1. In a large bowl, combine cottage cheese, 1 1/2 c sour cream, 2 c mozzarella cheese, parmesan cheese, and green chilies.
2. Grease bottom and sides of a deep-dish pie plate or small round baking dish.
3. Place one tortilla in pie plate and cover with 1/3 of cheese mixture.
4. Repeat the layers, ending with a tortilla.
5. Bake at 350 degrees 20-30 minutes, or until cheeses melt and begin to bubble out from between the tortillas.
6. Remove from oven and garnish the top with olives, scallions, and tomatoes.
7. Cut into wedges and serve with remaining sour cream.