Mexican Torta - cooking recipe

Ingredients

Red Pepper - Sour Cream Sauce
salsa
3 c. shredded cooked chicken
1 medium zucchini, chopped
1 medium red bell pepper, chopped
2 Tbsp. margarine or butter
8 flour tortillas (8 inches in diameter)
Pam butter flavored spray
1 c. shredded Monterey Jack cheese
3 red bell peppers, roasted and peeled
1/2 tsp. red pepper flakes or to taste
1/2 c. dairy sour cream
1 tsp. sugar

Preparation

Place bell peppers and red pepper in food processor work bowl fitted with steel blade or in blender container; cover and process until well blended.
Stir in sour cream and sugar.
Makes about 2 cups sauce.