Ms. Charlene's Chicken

10 quesadillas Prep: 15 m Cook: 30 m Total: 45 m Beginner
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My friend’s mom used to make these chicken quesadillas for us when we were in high school. They were our favorite! Since we are all grown and moved out, we don’t see each other very often. So, out of the blue, I called her and she gladly gave me her recipe. I didn’t think they would be as good as hers, but you know what? They were!!!! So easy and so good with chicken, Rotel, onions, and melted cheese in a crispy tortilla.

Ingredients

10 servings
  • 2 pounds boneless, skinless chicken breasts
  • 10 to 20 Flour Tortillas depending on size
  • 2 medium onions, chopped small
  • Shredded Mixed/Mexican Cheese
  • 2 cans mild Rotel, drained
  • 1 tbsp sugar
  • Cooking Spray
  • Olive Oil

Step-by-Step Instructions

  1. Season and dice the chicken breasts into small pieces. Heat a large skillet over medium-high heat with a little olive oil. Add the seasoned, diced chicken and sauté until cooked through, about 8-10 minutes. Add the chopped onions and continue to sauté until the onions are softened and translucent, about 5 minutes. Stir in the 2 cans of drained, mild Rotel and 1 tbsp sugar. Reduce heat to medium-low and simmer for about 15 minutes, stirring occasionally to avoid sticking.
  2. Spray a non-stick skillet with cooking spray and heat over medium-low heat.
  3. To assemble quesadillas, hold a tortilla and fold it in half to create a moon shape. Open it slightly and layer a little cheese on one half, add about 2 tbsp of the chicken mixture, then top with a little more cheese. Fold the tortilla back over. Place the quesadilla in the prepared skillet and cook until lightly browned on the bottom, about 2-3 minutes, while gently pressing down with a spatula to help melt the cheese. Flip and cook the other side until golden brown and the cheese is fully melted, another 2-3 minutes. Repeat with remaining tortillas and filling.

Common Problems and Solutions

Q: Why is my filling watery?

A: Make sure to drain the Rotel completely before adding it to the chicken mixture. If the filling still seems too wet after simmering, cook it a few minutes longer to evaporate excess moisture before assembling the quesadillas.

Q: Why won't my cheese melt properly?

A: Make sure your skillet is preheated but not too hot—medium-low heat is key. If the heat is too high, the tortilla will brown before the cheese melts. Press down gently with a spatula to help the heat reach the cheese inside.

Tips and Techniques

The tablespoon of sugar might seem odd, but it balances the acidity of the Rotel and brings out the sweetness of the onions. Don’t skip it! Also, make sure your chicken is diced small so it fits nicely in the folded tortilla and cooks evenly.

Ingredient Substitutions

  • mild Rotel: regular Rotel or 1 can diced tomatoes plus diced green chiles
  • flour tortillas: corn tortillas
  • boneless, skinless chicken breasts: boneless, skinless chicken thighs or rotisserie chicken

Equipment Needed

  • Large skillet for cooking the chicken mixture
  • Non-stick skillet for assembling and cooking quesadillas
  • Spatula for flipping