Name: Stacked New Mexico Quesadilla
Ingredients: 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

It is a most lamentable thing to see how most people spend their time and their energy for trifles, while God is cast aside. He who is all seems to them as nothing, and that which is nothing seems to them as good as all. It is lamentable indeed, knowing that God has set mankind in such a race where heaven or hell is their certain end, that they should sit down and loiter, or run after the childish toys of the world, forgetting the prize they should run for. Were it but possible for one of us to see this business as the all-seeing God does, and see what most men and women in the world are interested in and what they are doing every day, it would be the saddest sight imaginable. Oh, how we should marvel at their madness and lament their self-delusion! If God had never told them what they were sent into the world to do, or what was before them in another world, then there would have been some excuse. But it is His sealed word, and they profess to believe it.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Vegetables, Meats	Mexican	Cheese/eggs, Mexican, Main dishes, Vegetables, Poultry	6	Servings

INGREDIENTS

		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

INSTRUCTIONS

*  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.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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