Recipe - Stacked New Mexico Quesadilla

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

* See Sowest2 for recipes. ** Tortillas should be 8inches in Diameter.
~
Prepare Red Pepper Sour Cream Sauce and Fresh Tomato Salsa; reserve. Cook
chicken, zucchini, and bell pepper in 2 T margarine in 3quart saucepan
over medium heat, stirring occasionally, until pepper is tender, about 10
minutes. Sir in One half 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 One half cup of cheese. Bake until cheese is melted and filling is hot, 10
to 15 minutes. Cut quesadilla into wedges; serve with remaining Red
PepperSour 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/momisc.zip