Stacked New Mexico Quesadilla

1 x Red Pepper-Sour Cream Sauce*

1 x Fresh Tomato Salsa; *

3 c Cooked Chicken; Shredded

1 ea Zucchini; Medium, Chopped

1 ea Red Bell Pepper; Chopped

2 tb Margarine Or Butter

8 ea Flour Tortillas; **

1 x Margarine Or Butter;Softened

1 c Monterey Jack Cheese; Shred

* 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.