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Stacked New Mexico Quesadilla Recipe

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    Source: www.yumyum.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsB2, B3, B9, B12, D
    MineralsChromium, Calcium, Phosphorus, Cobalt

    Ingredients Jump to Instructions ↓

    1. 1 x Red Pepper-Sour Cream Sauce*

    2. 1 x Fresh Tomato Salsa;

    3. 3 c Cooked Chicken; Shredded

    4. 1 ea Zucchini; Medium, Chopped

    5. 1 ea Red Bell Pepper; Chopped

    6. 2 tb Margarine Or Butter

    7. 8 ea Flour Tortillas;

    8. 1 x Margarine Or Butter;Softened

    9. 1 c Monterey Jack Cheese; Shred

    Instructions Jump to Ingredients ↑

    1. * See Sowest2 for recipes.

    2. ** Tortillas should be 8-inches in Diameter.

    3. Prepare Red Pepper Sour Cream Sauce and Fresh Tomato Salsa; reserve.

    4. 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.

    5. Sir in 1/2 cup of the Red Pepper Sour Cream Sauce.

    6. Heat oven to 350 degrees F.

    7. Place 2 tortillas on cookie sheet; spread with margarine.

    8. Spoon about 2/3 of a cup of the chicken mixture on each tortilla; spread to edge of tortilla.

    9. Top each with tortilla, and spread with margarine and 2/3 of a cup of the chicken mixture; repeat.

    10. Top each stack with tortilla and 1/2 cup of cheese.

    11. Bake until cheese is melted and filling is hot, 10 to 15 minutes.

    12. Cut quesadilla into wedges; serve with remaining Red Pepper-Sour Cream Sauce and the Fresh Tomato Salsa or with sour cream if desired.

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