Ro-tel Pulled-chicken QuesadillaFrom littlepapa 5 years ago
- One and one-half (1.5) pounds raw chicken breast. shopping list
- One (1) 10 ounce can Ro-Tel (or similar diced tomatoes with chili peppers). shopping list
- One (1) 14 ounce can diced tomatoes. shopping list
- One (1) 6 ounce can tomato paste. shopping list
- Three (3) tablespoon (tbsp) sugar. shopping list
- One (1) teaspoon (tsp) salt. shopping list
- One (1) cup water. shopping list
- Two (2) cups grated cheese of your choice. shopping list
- One (1) cup fresh minced cilantro tops (optional). shopping list
- Ten (10) flour tortillas. shopping list
- oil or cooking spray as needed for final grilling. shopping list
- sour cream as main side dip. shopping list
- Green taco sauce or green enchilada sauce as second side dip. shopping list
How to make it
- 1. Put all ingredients (except cheese, tortillas, frying oils/sprays, and side dips) into pot and boil RAW chicken submerged in tomato stock liquid for one (1) hour covered. Keep grated cheese and tortillas aside for later.
- 2. After chicken cooks under the tomato stock for above time, remove chicken meat from tomato stock and allow chicken meat to cool enough for pulling.
- 3. While chicken meat cools, continue boiling tomato stock that chicken cooked in to reduce/condense to a semi-paste (thin paste or thick gravy) consistency uncovered.
- NOTE: Only quick heat-up of tomato stock and chicken is needed when using pre-cooked (canned) chicken. Also, remember that the chicken (once pulled) will be larger in volume than it started as breast pieces, so it will absorb SOME more liquid, but not a lot, and you do not want the tomato/chicken mixture too be loose or runny consistency when placed into the flour tortilla wrappers. You can reduce (thicken) the tomato stock liquid a bit more in the pot after the pulled chicken is re-added to the pot by boiling it awhile longer uncovered.
- 4. Pull chicken meat into shreds along the grain of the meat when cool enough to touch.
- 5. Mix pulled chicken meat and reduced tomato stock. Heat on stove to reduce consistency further only if needed.
- 6. Rub outside surfaces of all tortillas with olive oil (or any oil) for good grilling.
- 7. Lay tortillas with oiled side facing down and place about 2 well-heaping tablespoons of the tomato/chicken mixture onto one-half of flour tortillas (inside surface that is not oiled) and sprinkle with grated cheese, and optionally a bit of minced cilantro over the cheese.
- 8. Fold tortilla wrapper over other half (like a taco shell) and grill on both sides until cheese melts.
- 9. Serve with sour cream and green taco/enchilada sauce as sides for dipping.
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