Belizean Garnaches

• 2 cups PLANTERS Peanut Oil
• 10 corn tortillas (4 inch)
• 1/2 cup KRAFT Zesty Italian Dressing, divided
• 2-1/2 cups shredded red cabbage
• 2 carrots, shredded
• 2 Tbsp. HEINZ Apple Cider Vinegar
• 1 can (19 oz.) red kidney beans, rinsed
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 3 Tbsp. KRAFT Grated Parmesan Cheese

1. Heat oil to 350F in large skillet.
2. Add tortillas, in batches; cook 1 to 2 min.
3. or until crisp.
4. Drain on paper towels.
5. Mix 1/4 cup dressing, cabbage, carrots and vinegar.
6. Combine beans and remaining dressing in medium skillet, mashing beans slightly.
7. Cook on medium heat 10 min., stirring frequently.
8. Add cream cheese; cook and stir until melted.
9. Spread bean mixture onto tortillas; top with cabbage mixture and Parmesan.

peanut oil, corn tortillas, italian dressing, red cabbage, carrots, apple cider vinegar, red kidney beans, philadelphia cream cheese, parmesan cheese

Taken from www.kraftrecipes.com/recipes/belizean-garnaches-92013.aspx (may not work)