Stacked New Mexico Quesadilla
Yield
6 servingsPrep
40 minCook
15 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
red hot pepper sauce
(sour cream) |
*
|
| 1 | x |
salsa
fresh tomato |
*
|
| 3 | cups |
chicken
cooked, shredded |
|
| 1 | each |
zucchini
medium, chopped |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 2 | tablespoons |
margarine
or butter |
|
| 8 | each |
flour tortillas
|
*
|
| 1 | x |
margarine
or butter,softened |
*
|
| 1 | cup |
monterey jack cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
red hot pepper sauce
(sour cream) |
*
|
| 1 | x |
salsa
fresh tomato |
*
|
| 7.1E+2 | ml |
chicken
cooked, shredded |
|
| 1 | each |
zucchini
medium, chopped |
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 3E+1 | ml |
margarine
or butter |
|
| 8 | each |
flour tortillas
|
*
|
| 1 | x |
margarine
or butter,softened |
*
|
| 237 | ml |
monterey jack cheese
shredded |
|
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.
