Stacked New Mexico Quesadilla

Directions

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

Cook chicken, zucchini, and bell pepper in 2 tablespoons of margarine in 3-quart saucepan over medium heat, stirring occasionally, until pepper is tender, about 10 minutes.

Sir in ½ cup of the Red Pepper Sour Cream Sauce.

Heat oven to 350℉ (180℃).

Place 2 tortillas on cookie sheet; spread with margarine.

Spoon about ⅔ of a cup of the chicken mixture on each tortilla; spread to edge of tortilla.

Top each with tortilla, and spread with margarine and ⅔ of a cup of the chicken mixture; repeat.

Top each stack with tortilla and ½ 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.