Mexican Quesadillas

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

Recipe from RO*TEL
Mexican Quesadillas
1  quesadilla
35 mins
35 mins
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  • 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
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This mexican rice is the perfect side dish to a chicken, beef or pork entrée. With so much color and flavor it will easily become a favorite.

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.
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.

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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