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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  • 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
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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