Mexican Quesadillas Crisp quesadillas filled with chicken, spicy tomatoes, melted pepper Jack cheese, and creamy avocado. Ingredients: 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 Preparation: Heat 1 tablespoon of the oil in large nonstick skillet over medium-high heat until hot. Add half of thechicken. 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. Recipe by: Rotel ★Share★Share★Share★Share
Posted on: Sat, 18 Oct 2014 09:00:54 +0000
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