Fiesta Chicken Vegetable Quesadillas

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 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.
• 2 heat oven 250* place slightly brown tortillas on a flat plate to keep warm. place a towel over the plate.
• 3 heat potatoes as per instructions for microwave.
• 4 sprinkle chili pepper on jicama sticks.
• 5 add cumin to black beans and stir to mix.
• 6 add lime juice to chopped spinach and toss.
• 7 mix taco seasoning into the sour cream.
• 8 spread 1/4 cup shredded cheese on 4 warmed tortillas.
• 9 placed each layered tortilla on 4 serving plates.
• 10 carefully spoon 1/3 cup mashed potatoes to the edge and pat down.
• 11 layer 2 (half inch) thick slices cooked chicken breast on each tortilla.
• 12 portion out the black beans over the chicken slices.
• 13 portion the spinach with the lime juice over the black beans.
• 14 place 6 sweet red pepper sticks over the spinach.
• 15 place 6 jicama sticks over the red pepper sticks.
• 16 add a dollop of seasoned sour cream.
• 17 place a tortilla on top and gently press down.
• 18 serve remaining sour cream mixture as a dip.
• 19 serve remaining shredded cheese as a topper if desired.
• 20 cut in half or wedges.