Fiesta Chicken Vegetable Quesadillas

READY IN: 25mins




  • Heat a skillet on medium high heat with 1 tsp oil. Add 1 tortilla at a time and quickly heat, slightly brown and flip to brown the other side. Add oil for each tortilla.
  • Heat oven 250* Place slightly brown tortillas on a flat plate to keep warm. Place a towel over the plate.
  • Heat potatoes as per instructions for microwave.
  • Sprinkle chili pepper on jicama sticks.
  • Add cumin to black beans and stir to mix.
  • Add lime juice to chopped spinach and toss.
  • Mix Taco seasoning into the Sour Cream.
  • Spread 1/4 cup shredded cheese on 4 warmed tortillas.
  • Placed each layered tortilla on 4 serving plates.
  • Carefully spoon 1/3 cup mashed potatoes to the edge and pat down.
  • Layer 2 (half inch) thick slices cooked chicken breast on each tortilla.
  • Portion out the black beans over the chicken slices.
  • Portion the spinach with the lime juice over the black beans.
  • Place 6 sweet red pepper sticks over the spinach.
  • Place 6 jicama sticks over the red pepper sticks.
  • Add a dollop of seasoned sour cream.
  • Place a tortilla on top and gently press down.
  • Serve remaining sour cream mixture as a dip.
  • Serve remaining shredded cheese as a topper if desired.
  • Cut in half or wedges.