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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