Close-up of raspberries with leaves

1 lb. chicken breasts, cooked and cut into thin strips – 1 Tbsp. extra virgin olive oil – 1 onion, sliced in thin strips – 3 cups   zucchini, shredded – 2 cloves garlic, minced – 3 cups monterey Jack or cheddar cheese, shredded – 1 jar Robert Rothschild Farm Raspberry Salsa (and yes, we have this!) – 8 10-inch flour tortillas

Heat oil in skillet and sauté onion and garlic until translucent (about 8 minutes). Add zucchini, cook for about 5 minutes, stirring occasionally. Stir in chicken. Grease a 10-inch pie plate. Place two tortillas in pie plate. Spread with half of the chicken mixture. Sprinkle with half the cheese. Put two tortillas on the cheese. Spread with half the Raspberry Salsa. Place two tortillas on salsa. Spread remaining half of the Raspberry Salsa. Place two tortillas on Raspberry Salsa. Spread with remaining chicken mixture and remaining cheese. Cover and back at 400 degrees F for 40 minutes. Uncover and bake 15 minutes or until cheese is melted and center is hot. Cool 10 minutes before cutting. Serve with sour cream if desired.

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1 can of black beans, drained – 8 oz. cream cheese, cut thin – 1 red onion, small, chopped – 1 jar Robert Rothschild Farm Raspberry Salsa (ask us about this!) – 8 oz. Monterey Jack cheese, grated Preheat over to 325 degrees F. In an oven safe casserole or quiche dish, layer ingredients as listed above starting with the […]



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