Stacked New Mexico Quesadilla
Submitted by sadhna
Stacked New Mexico quesadillas layer flour tortillas with shredded chicken, zucchini, bell pepper, and Monterey Jack cheese. Baked until melty and served with red pepper sour cream sauce and fresh salsa.
YIELD
6 servingsPREP
40 minCOOK
15 minREADY
55 minForget the flat, folded quesadilla you are used to. This New Mexico-style version stacks them sky-high like a savory tortilla cake, and it feeds a crowd.
Shredded chicken gets cooked with chopped zucchini and red bell pepper, then mixed with a smoky red pepper sour cream sauce. Tortillas get layered with the filling, stacked three high, and crowned with a blanket of melted Monterey Jack cheese.
A quick trip to the oven melts everything together into a gooey, golden stack that gets sliced into wedges like a pie.
Serve it with fresh tomato salsa and extra sour cream sauce on the side for dipping.
Chef Tips
- Use pre-cooked rotisserie chicken to cut prep time significantly
- Spread the filling all the way to the edges of the tortillas so every wedge gets a full bite
- Press down gently on each tortilla layer as you stack to keep things compact and prevent toppling
- Let the stacked quesadilla rest for 2 to 3 minutes after baking so it holds together when you cut it
Variations
- Swap the chicken for seasoned ground beef or black beans for a vegetarian version
- Add a layer of canned green chiles for extra New Mexico heat
- Use pepper jack cheese instead of Monterey Jack if you want more spice in every bite
Ingredients
Directions
Prepare Red Pepper Sour Cream Sauce and Fresh Tomato Salsa; reserve.
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.
Sir in ½ cup of the Red Pepper Sour Cream Sauce.
Heat oven to 350℉ (180℃).
Place 2 tortillas on cookie sheet; spread with margarine.
Spoon about ⅔ of a cup of the chicken mixture on each tortilla; spread to edge of tortilla.
Top each with tortilla, and spread with margarine and ⅔ of a cup of the chicken mixture; repeat.
Top each stack with tortilla and ½ 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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