June 30, 2026
URL: https://www.ro-tel.com/recipes/mexican-dinners/mexican-quesadillas-3489
- Prep time 35 minutes
- Total time 35 minutes
- Servings 6
Ingredients
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4 tablespoons corn oil, divided
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3/4 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
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1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
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1 tablespoon chopped fresh cilantro
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6 flour tortillas (8 inch)
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1-1/2 cups shredded Pepper Jack cheese (1-1/2 cups = 6 oz)
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1/2 medium avocado, pitted, peeled, chopped
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Lime wedges, pico de gallo and sour cream, optional
Nutrition Information
431 calories, 26g carbs
Directions
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Step one
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.
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Step two
Place all chicken into skillet; stir in drained tomatoes and cilantro. Heat through. Place chicken mixture in medium bowl. Wipe skillet clean.
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Step three
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.
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Step four
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.
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Step five
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.