Cooking Index - Cooking Recipes & IdeasStacked New Mexico Quesadilla Recipe - Cooking Index

Stacked New Mexico Quesadilla

Cuisine: Mexican
Type: Cheese, Eggs, Poultry, Vegetables
Courses: Main Course
Serves: 6 people

Recipe Ingredients

  Red pepper-sour cream sauce*
  Fresh tomato salsa
3 cups 187g / 6.6ozCooked chicken - shredded
1   Zucchini, medium - chopped
1   Red bell pepper - chopped
2 tablespoons 30mlMargarine or butter
8   Flour tortillas - **
  Margarine or butter - softened
1 cup 146g / 5.1ozMonterey Jack cheese - shred

Recipe Instructions

* 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 350F. 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.

Source:
July 1993 issue of Bon Appetit

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