Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x Red Pepper-Sour Cream Sauce* 2 tb Margarine Or Butter
1 x Fresh Tomato Salsa; * 8 ea Flour Tortillas; **
3 c Cooked Chicken; Shredded 1 x Margarine Or Butter;Softened
1 ea Zucchini; Medium, Chopped 1 c Monterey Jack Cheese; Shred
1 ea Red Bell Pepper; Chopped

* 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.

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