Title: Stacked New Mexico Quesadilla
Categories: Mexican Appetizer
Yield: 6 Servings
| | | Red Pepper-Sour Cream Sauce* |
| | | Fresh Tomato Salsa; * |
| 3 | c | Cooked Chicken; Shredded |
| 1 | | Zucchini; Medium, Chopped |
| 1 | | Red Bell Pepper; Chopped |
| 2 | tb | Margarine Or Butter |
| 8 | | Flour Tortillas; ** |
| | | Margarine Or Butter;Softened |
| 1 | c | Monterey Jack Cheese; Shred |
* 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.