Fiesta Tortilla Stack

1	can	(9 oz.) bean dip
2	Tbs	plus 1/4 cup sour cream
1	Tbs	plus 1/2 teaspoon Southwestern Seasoning Mix, divided
2	cups	cooked chicken, chopped
1		medium red bell pepper (1 cup), chopped
1/2	cup	thinly sliced green onions with tops (about 8)
3/4	cup	sliced pitted ripe olives, divided

1/4	cup	snipped fresh cilantro, divided
5		(10") four tortillas
8	oz	mild cheddar cheese (2 cups), cut in 4 pieces, shredded
		vegetable oil
2		medium plum tomatoes, seeded and chopped
		Salsa (optional)

1	Preheat oven to 375°. In 1 quart batter bowl, combine bean dip, 2 T of the sour cream and 1 T of the seasoning mix. Mix well.
2	Chop chicken and bell pepper using food chopper. Place in classic 2 qt. batter bowl. Add green onions, 1/2 cup of the olive slices, and 2 T of the cilantro to batter bowl. Mix gently.
3	Place one tortilla on 13" round baking stone. Using medium Stainless Steel Scoop, top tortilla with 2 scoops of the bean mixture. Spread to within 1/4" of edge using Large Spreader. Top evenly with 1 cup of chicken mixture. Cut cheese chunk into 4 equal pieces. Shred one piece of cheese evenly over chickenmixture using Delux Cheese Grater.
4	Repeat layers of tortilla, bean mixture, chicken mixture and cheese 3 more times. Top with remaining tortilla. Spray with vegetable oil unisng Kitchen Spritzer. Bake 25-30 minutes or until top is golden brown.
5	Mix the remaining 1/4 cup sour cream with the remaining 1/2 teaspoon seasoning mix. Spread evenly over top of warm tortilla stack. Sprinkle with tomato, remaining 1/4 cup olive slices, and cilantro. Cut into wedges. Serve with Salsa, if desired.