Stacked New Mexico Quesadilla
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Stacked New Mexico Quesadilla
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
* 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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