Fiesta Chicken Vegetable Quesadillas Recipe

Name: Fiesta Chicken Vegetable Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole wheat tortillas; 2 tablespoons oil; 2 cups shredded mexican cheese; 1 raw jicama, cut into 24 julienne sticks; 1 sweet red pepper, cut into 24 julienne sticks; 2 cups chopped fresh spinach; 8 slices cooked chicken breasts; 15 ounces black beans, drained; 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes; 2 cups sour cream; 1 teaspoon chili pepper; 1 teaspoon cumin; 3 teaspoons taco seasoning; 1 tablespoon lime juice

Servings: persons

8 whole wheat tortillas
2 tablespoons oil
2 cups shredded mexican cheese
1 raw jicama, cut into 24 julienne sticks
1 sweet red pepper, cut into 24 julienne sticks
2 cups chopped fresh spinach
8 slices cooked chicken breasts
15 ounces black beans, drained
1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
2 cups sour cream
1 teaspoon chili pepper
1 teaspoon cumin
3 teaspoons taco seasoning
1 tablespoon lime juice

1
Heat a skillet on medium high heat with 1 tsp oil.
2
Add 1 tortilla at a time and quickly heat, slightly brown and flip to brown the other side.
3
Add oil for each tortilla.
4
Heat oven 250* Place slightly brown tortillas on a flat plate to keep warm.
5
Place a towel over the plate.
6
Heat potatoes as per instructions for microwave.
7
Sprinkle chili pepper on jicama sticks.
8
Add cumin to black beans and stir to mix.
9
Add lime juice to chopped spinach and toss.
10
Mix Taco seasoning into the Sour Cream.
11
Spread 1/4 cup shredded cheese on 4 warmed tortillas.
12
Placed each layered tortilla on 4 serving plates.
13
Carefully spoon 1/3 cup mashed potatoes to the edge and pat down.
14
Layer 2 (half inch) thick slices cooked chicken breast on each tortilla.
15
Portion out the black beans over the chicken slices.
16
Portion the spinach with the lime juice over the black beans.
17
Place 6 sweet red pepper sticks over the spinach.
18
Place 6 jicama sticks over the red pepper sticks.
19
Add a dollop of seasoned sour cream.
20
Place a tortilla on top and gently press down.
21
Serve remaining sour cream mixture as a dip.
22
Serve remaining shredded cheese as a topper if desired.
23
Cut in half or wedges.

801

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 whole wheat tortillas, 2 tablespoons oil, 2 cups shredded mexican cheese, 1 raw jicama, cut into 24 julienne sticks, and more.

Yes, Fiesta Chicken Vegetable Quesadillas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fiesta Chicken Vegetable Quesadillas

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