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
Place all chicken into skillet; stir in drained tomatoes and cilantro. Heat through. Place chicken mixture in medium bowl. Wipe skillet clean.
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.
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.
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.
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