Stacked New Mexico Quesadilla
Flour tortillas are layered with chicken, zucchini, cheese and baked, then served with two piquant sauces.
Ingredients
- Red Pepper-Sour Cream Sauce (See RECIPE in Sauces)
- Fresh Tomato Salsa (See RECIPE in Sauces)
- 3 C shredded cooked chicken
- 1 med zucchini, chopped
- 1 med red bell pepper, chopped
- 2 T margarine or butter
- 8 flour tortillas (8 inches in diameter)
- Margarine or butter, softened
- 1 C shredded Monterey Jack cheese (4 oz)
Instructions
- Prepare Red Pepper-Sour Cream Sauce and Fresh Tomato Salsa. Reserve.
- Cook chicken, zucchini and bell pepper in 2 tablespoons margarine over medium heat until pepper is tender, about 10 minutes.
- Stir in 1/2 cup Red Pepper-Sour Cream Sauce.
- Heat oven to 350°F.
- Layer tortillas with margarine, chicken mixture, and cheese as directed.
- Bake until cheese is melted and filling is hot, 10 to 15 minutes.
- Cut into wedges and serve with remaining sauces or sour cream.