Stacked new mexico quesadilla
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Stacked new mexico quesadilla
  Mexican    Poultry    Vegetables    Quesadillas  
Last updated 6/12/2012 12:56:38 AM. Recipe ID 18912. Report a problem with this recipe.
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      Title: Stacked new mexico quesadilla
 Categories: Cheese/eggs, Mexican, Main dish, Vegetables, Poultry
      Yield: 6 Servings
 
           Red Pepper-Sour Cream Sauce*
           Fresh Tomato Salsa; *
      3 c  Cooked Chicken; Shredded
      1    Zucchini; Medium, Chopped
      1    Red Bell Pepper; Chopped
      2 tb Margarine Or Butter
      8    Flour Tortillas; **
           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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Recipe ID 18912 (Apr 03, 2005)

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