Ingredients
- 8 flour tortillas
- 8 in diameter (inches)
- 2 tortillas on cookie sheet
- 2 recipes
- 1 tomato salsa (fresh)
- 1 zucchini
- 1 bell pepper (red)
- 1 margarine
- 1 pepper sour cream sauce (red)
- 2,800 ml saucepan over heat
- 425 gr chicken (cooked)
- 120 gr monterey jack cheese
- 120 ml pepper sour cream sauce (red)
- 95 gr chicken mixture on tortilla
- 95 gr chicken mixture
- 28 gr margarine
- 9 gr margarine in
and half 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.
