Stacked New Mexico Quesadilla

This Stacked New Mexico Quesadilla is a creative twist on the classic handheld, offering a substantial, shareable main course perfect for family dinners. The dish features a savory filling of shredded chicken, tender zucchini, and sweet red bell peppers, all bound together with a tangy red pepper-sour cream sauce. Layered between warm flour tortillas and melted Monterey Jack cheese, each bite delivers a satisfying combination of textures and flavors. It&# 226;ÂÂs a comforting, protein-rich meal that feels indulgent yet is simple to prepare. Serve it alongside fresh tomato salsa for a burst of acidity that cuts through the richness, making it an ideal choice for weeknight suppers or casual gatherings where you want impressive results with minimal fuss.

Cooking Method: Baking

Cuisine: Mexican

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 1132.8

Description

This Stacked New Mexico Quesadilla is a creative twist on the classic handheld, offering a substantial, shareable main course perfect for family dinners. The dish features a savory filling of shredded chicken, tender zucchini, and sweet red bell peppers, all bound together with a tangy red pepper-sour cream sauce. Layered between warm flour tortillas and melted Monterey Jack cheese, each bite delivers a satisfying combination of textures and flavors. It&# 226;ÂÂs a comforting, protein-rich meal that feels indulgent yet is simple to prepare. Serve it alongside fresh tomato salsa for a burst of acidity that cuts through the richness, making it an ideal choice for weeknight suppers or casual gatherings where you want impressive results with minimal fuss.

Ingredients

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

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
In a 3-quart saucepan over medium heat, melt 2 tablespoons of margarine or butter.
3
Add chopped zucchini and red bell pepper to the saucepan; cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
4
Stir in the shredded cooked chicken and 1/2 cup of the Red Pepper-Sour Cream Sauce; mix well to combine and heat through.
5
Place two 8-inch flour tortillas on a large cookie sheet or baking dish.
6
Spread a thin layer of softened margarine or butter on both tortillas.
7
Spoon about 2/3 cup of the chicken-vegetable mixture onto each tortilla, spreading it to the edges.
8
Top each filled tortilla with another tortilla; spread with softened margarine or butter and add another 2/3 cup of the chicken mixture.
9
Repeat the layering process until all tortillas and filling are used, creating two stacks.
10
Top each stack with the remaining tortilla (if any) and sprinkle with 1/2 cup of shredded Monterey Jack cheese.
11
Bake in the preheated oven for 10 to 15 minutes, or until the cheese is melted and the filling is hot.
12
Remove from oven and let cool for 2 minutes before slicing into wedges.
13
Serve warm with the remaining Red Pepper-Sour Cream Sauce and Fresh Tomato Salsa on the side.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1132.8kcal

% Daily Value *
Total Fat 63.6g98%
Saturated Fat 19.3g97%
Cholesterol 173.5mg58%
Sodium 1157.0mg49%
Total Carbohydrate 62.7g21%
Dietary Fiber 5.2g21%
Sugars 4.2g
Protein 60.5g121%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, quesadilla, stacked, mexican, zucchini, bell pepper, monterey jack, tortilla, red pepper sauce, baked, family dinner, comfort food, vegetables, cheese, layered, main dish, easy, protein, salsa, new mexico

Read it online: https://www.chefs-mate.com/recipe/stacked-new-mexico-quesadilla/