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60+ Minutes |
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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: * 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.
| Ingredients:
3 Cup(s) Cooked Chicken; Shredded
1 Zucchini; Medium, Chopped
1 Red Onion; Finely Chopped
2 Tablespoon(s) White Wine; Dry
8 Flour Tortillas; **
1 Cup(s) Water; * |
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