Chicken and Fig Smoky Quesadilla

• 10 -12 chicken tenders
• olive oil, as needed
• 2 chipotle peppers or 2 jalapeno peppers, diced
• 8 -10 dried figs, diced
• 12 cup finely chopped walnuts
• 2 cups monterey jack cheese (shredded)
• 8 large flour tortillas (8-10)
• avocado, for garnish
• chopped cilantro, for garnish
• sour cream, for dipping sauce
• ranch dressing, for dipping sauce

1. Heat olive oil in a 12-inch pan over medium-high heat.
2. Add chicken tenders and saute until cooked through, about 5-6 minutes.
3. Remove from pan and thinly slice.
4. In medium bowl, combine sliced chicken, chiles, figs and walnuts.
5. To assemble and cook one quesadilla, spray non-stick spray in a medium-heat 10-inch or larger skillet.
6. Lay flour tortilla in pan and spread on one half of the tortilla one quarter cup cheese.
7. Top with chicken mixture; fold tortilla in half.
8. Cook until tortilla is browned on bottom.
9. With large spatula, gently flip and brown remaining side until cheese is melted.
10. Repeat process 7 more times with remaining tortillas and chicken mixture.
11. To serve, cut each quesadilla into 4 pieces.
12. Arrange on platter.
13. Garnish with avocado slices and chopped cilantro.
14. Serve with sour cream and ranch dressing.

tenders, olive oil, peppers, walnuts, cheese, flour tortillas, avocado, cilantro, sour cream, ranch dressing

Taken from www.food.com/recipe/chicken-and-fig-smoky-quesadilla-212996 (may not work)