Mexican Quesadillas
Recipe from RO*TEL

Crisp quesadillas filled with chicken, spicy tomatoes, melted pepper Jack cheese, and creamy avocado.


Mexican Quesadillas

by 3  people


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Servings: 6
Serving size: 1  quesadilla
Prep Time: 35 mins
Total Time: 35 mins
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Ingredients
  • 4   tablespoons 
    Pure Wesson® Corn Oil, divided
  • 3/4  pound 
    boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1  10  ounce can 
    Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
  • 1   tablespoon 
    chopped fresh cilantro
  • 6  8  inches 
    flour tortillas
  • 1 1/2  cups 
    shredded pepper Jack cheese
  • 1/2  
    medium avocado, pitted, peeled, chopped
  •  
    Lime wedges, pico de gallo, and sour cream, optional
Directions
1.
Heat 1 tablespoon of the oil in large nonstick skillet over medium-high heat until hot. Add half of the chicken. Cook and stir 3 to 5 minutes or until liquid evaporates and chicken browns. Remove from skillet; set aside. Repeat with 1 more tablespoon of the oil and the remaining chicken.
2.
Place all chicken into skillet; stir in drained tomatoes and cilantro. Heat through. Place chicken mixture in medium bowl. Wipe skillet clean.
3.
Place tortillas on flat surface. Spread equal amounts of chicken mixture on 1/2 of each tortilla. Top chicken mixture with cheese, then avocado pieces. Fold other half of each tortilla over filling.
4.
Brush the top of each quesadilla with oil. Heat skillet over medium-high heat about 1 minute. Place oiled side of tortilla down into skillet. Brush exposed side of tortilla with oil.
5.
Cook each quesadilla about 1 minute per side or until cheese melts and tortilla is slightly crisp. Serve with lime, pico de gallo, and sour cream, if desired.
Nutrition information
Per Serving: cal. (kcal) 429, Fat, total (g) 26, chol. (mg) 67, sat. fat (g) 8, carb. (g) 27, fiber (g) 3, pro. (g) 24, vit. A (IU) 534, vit. C (mg) 1, sodium (mg) 624, calcium (mg) 212, Percent Daily Values are based on a 2,000 calorie diet
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