| 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
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”