Ms. Charlene’s Chicken2008-10-06
- Course: Nouveau Cajun
- Yield : 10-15
- Servings : 10-15
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 45m
- Add to Recipe Box
My friend’s mom used to make these for us 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 her, but you know what? They were!!!! So easy and so good!
- 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
Sauté seasoned, diced chicken in a little olive oil. Add chopped onions and sauté until cooked through. Add 2 cans drained, mild Rotel and 1 tbsp sugar. Simmer for about 15 minutes, stirring occasionally to avoid sticking.
Spray a non-stick skillet with cooking spray and heat over medium-low heat.
To assemble quesadillas: hold half-folded tortilla (moon-shaped) and layer a little cheese, about 2 tbsp chicken mixture, then a little more cheese. Place in skillet and lightly brown while gently pressing down with a spatula (to melt cheese). Flip and repeat.