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Stacked new mexico quesadilla

Yield: 6 Servings

Ingredients:

• 1 x Red Pepper-Sour Cream Sauce*
• 1 x Fresh Tomato Salsa; *
• 3 c Cooked Chicken; Shredded
• 1 ea Zucchini; Medium Chopped
• 1 ea Red Bell Pepper; Chopped
• 2 tb Margarine Or Butter
• 8 ea Flour Tortillas; **
• 1 x Margarine Or Butter;Softened
• 1 c Monterey Jack Cheese; Shred

Instructions:

* See Sowest2 for recipes. ** Tortillas should be 8-inches in Diameter. Prepare Red Pepper Sour Cream Sauce and Fresh Tomato Salsa; reserve. 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. Sir in 1/2 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 1/2 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.

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