Ingredients
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
Directions
Saute 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.
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
Directions
Saute 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.
