4 tablespoons Pure Wesson® 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
|% Daily Value|
|Total Fat||25 g||39%|
|Saturated Fat||8 g||39%|
|Dietary Fiber||2 g||10%|
|Vitamin C||3 mg||5%|
|Vitamin A||568 iu||11%|
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.
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