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Fiesta Chicken Vegetable Quesadillas

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“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 Nutrition


  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.

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