Chicken and Fig Smoky Quesadilla

Ingredients:
Makes 4 main course servings or 32 appetizers
- 10-12 fresh California chicken tenders
- Olive oil, as needed
- 1/8 cup tequila
- 2 chipotle chiles, diced (canned smoked jalapeno peppers)
- 8-10 dried California Mission Figs, diced
- 1/2 cup finely chopped California Walnuts
- 2 cups shredded Real California Monterey Jack Cheese
- 8 large flour tortillas (8-10")
- Avocado, for garnish
- Chopped cilantro, for garnish
- Sour Cream, for dipping sauce
- Ranch Dressing, for dipping sauce

Heat olive oil in a 12-inch pan over medium-high heat. Add chicken tenders and saute until cooked through, about 5-6 minutes. Remove from pan and thinly slice. In medium bowl, combine sliced chicken, chiles, figs and walnuts.

To assemble and cook one quesadilla, spray non-stick spray in a medium-heat 10-inch or larger skillet. Lay flour tortilla in pan and spread on one half 1/2 cup cheese. Top with chicken mixture; fold tortilla in half. Cook until tortilla is browned on bottom. With large spatula, gently flip and brown remaining side until cheese is melted. Repeat process 7 more times with remaining tortillas and chicken mixture. To serve, cut each quesadilla into 4 pieces. Arrange on platter. Garnish with avocado slices and chopped cilantro. Serve with sour cream and ranch dressing.