Stacked New Mexico Quesadilla Recipe - Cooking Index
Red pepper-sour cream sauce* | ||
Fresh tomato salsa | ||
3 cups | 187g / 6.6oz | Cooked chicken - shredded |
1 | Zucchini, medium - chopped | |
1 | Red bell pepper - chopped | |
2 tablespoons | 30ml | Margarine or butter |
8 | Flour tortillas - ** | |
Margarine or butter - softened | ||
1 cup | 146g / 5.1oz | Monterey Jack cheese - shred |
* 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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