Stacked New Mexico Quesadilla

6 Servings

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Stacked New Mexico Quesadilla Ingredients

Red Pepper-Sour Cream Sauce*	2 tb Margarine Or Butter
Fresh Tomato Salsa; *	8 Flour Tortillas; **
3 c Cooked Chicken; Shredded	Margarine Or Butter;Softened
1 Zucchini; Medium, Chopped	1 c Monterey Jack Cheese; Shred
1 Red Bell Pepper; Chopped

Instructions for Stacked New Mexico Quesadilla

* See Sowest2 for recipes. ** Tortillas should be 8-inches in Diameter. ~------------------------------------------------------------------------- Prepare Red Pepper Sour Cream Sauce and Fresh Tomato Salsa; reserve. Cook chicken, zucchini, and bell pepper in 2 T margarine in 3-quart saucepan over medium heat, stirring occasionally, until pepper is tender, about 10 minutes. Sir in 1/2 cup of the Red Pepper Sour Cream Sauce. Heat oven to 350 degrees F. Place 2 tortillas on cookie sheet; spread with margarine. Spoon about 2/3 of a cup of the chicken mixture on each tortilla; spread to edge of tortilla. Top each with tortilla, and spread with margarine and 2/3 of a cup of the chicken mixture; repeat. Top each stack with tortilla and 1/2 cup of cheese. Bake until cheese is melted and filling is hot, 10 to 15 minutes. Cut quesadilla into wedges; serve with remaining Red Pepper-Sour Cream Sauce and the Fresh Tomato Salsa or with sour cream if desired. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

Main Ingredient: ChickenCuisine: Mexican