------------- Recipe Extracted from Meal-Master (tm) Database --------------
  
      Title: Stacked New Mexico Quesadilla
 Categories: Cheese Mexican Main dish Vegetables Poultry 
   Servings:  6
 
       1 x  Red Pepper-Sour Cream Sauce* 
       1 x  Fresh Tomato Salsa; *  
       3 c  Cooked Chicken; Shredded  
       1 ea Zucchini; Medium, Chopped  
       1 ea Red Bell Pepper; Chopped  
       2 T  Margarine Or Butter  
       8 ea Flour Tortillas; **  
       1 x  Margarine Or Butter;Softened 
       1 c  Monterey Jack Cheese; Shred  
 
   *  See Sowest2 for recipes.
   ** Tortillas should be 8-inches in Diameter.
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   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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