Stacked New Mexico Quesadilla

• 1 x red hot pepper sauce (sour cream)
• 1 x salsa fresh tomato
• 3 cups chicken cooked, shredded
• 1 each zucchini medium, chopped
• 1 each sweet red bell peppers chopped
• 2 tablespoons margarine or butter
• 8 each flour tortillas
• 1 x margarine or butter,softened
• 1 cup monterey jack cheese shredded

1. Prepare Red Pepper Sour Cream Sauce and Fresh Tomato Salsa; reserve.
2. Cook chicken, zucchini, and bell pepper in 2 tablespoons of margarine in 3-quart saucepan over medium heat, stirring occasionally, until pepper is tender, about 10 minutes.
3. Sir in 1/2 cup of the Red Pepper Sour Cream Sauce.
4. Heat oven to 350F (180C).
5. Place 2 tortillas on cookie sheet; spread with margarine.
6. Spoon about 23 of a cup of the chicken mixture on each tortilla; spread to edge of tortilla.
7. Top each with tortilla, and spread with margarine and 23 of a cup of the chicken mixture; repeat.
8. Top each stack with tortilla and 1/2 cup of cheese.
9. Bake until cheese is melted and filling is hot, 10 to 15 minutes.
10. Cut quesadilla into wedges; serve with remaining Red Pepper-Sour Cream Sauce and the Fresh Tomato Salsa or with sour cream if desired.

red hot pepper sauce, tomato, chicken, zucchini, sweet red bell peppers, margarine, flour tortillas, margarine

Taken from recipeland.com/recipe/v/stacked-new-mexico-quesadilla-38913 (may not work)