Mexican Quesadillas
Minutes Prep time: 35
Minutes Total time: 35
Servings: 6
Difficulty: easy
Minutes Prep time: 35
Minutes Total time: 35
Servings: 6
Difficulty: easy
4 tablespoons corn oil, divided
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1 tablespoon chopped fresh cilantro
6 flour tortillas (8 inch)
1-1/2 cups shredded Pepper Jack cheese (1-1/2 cups = 6 oz)
1/2 medium avocado, pitted, peeled, chopped
Lime wedges, pico de gallo and sour cream, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 233 mg | 23% |
Carbohydrate | 26 g | 9% |
Cholesterol | 67 mg | 22% |
Total Fat | 26 g | 39% |
Iron | 2 mg | 13% |
Calories | 431 kcal | 22% |
Sodium | 637 mg | 27% |
Protein | 24 g | 47% |
Saturated Fat | 8 g | 42% |
Sugars | 3 g | 0 |
Vitamin C | 3 mg | 5% |
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.
Mexican Quesadillas