Description
Ready, set, cook! Special edition contest entry: prep of vegetables can be done, placed in bowls and refrigerated.
It is a healthy refreshing meal. I started eating quesadillas a few years ago. I am hooked on the variety of ingredients that can be encased between tortillas and so so satisfying. Enjoy. I love the refreshing cruch of the jicama and red pepper.
Ingredients
- Whole Wheat Tortillas
- Oil
- Mexican Cheese
- Jicama
- Sweet Red Pepper
- Fresh Spinach
- Cooked Chicken Breasts
- Black Beans
- Simply Potatoes Traditional Mashed Potatoes
- Sour Cream
- Chili Pepper
- Cumin
- Taco Seasoning
- Lime Juice
Instructions
- 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 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