Stacked New Mexico Quesadilla

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Stacked New Mexico Quesadilla
 Categories: Cheese/eggs, Mexican, Main dishes, Vegetables, Poultry
      Yield: 6 servings
 
           Red Pepper-Sour Cream Sauce        2 tb Margarine Or Butter
           Fresh Tomato Salsa;                8    Flour Tortillas; **
      3 c  Cooked Chicken; Shredded                 Margarine Or Butter;Softened
      1    Zucchini; Medium, Chopped           1 c  Monterey Jack Cheese; Shred
      1    Red Bell Pepper; Chopped       
 
  ** 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.