Irresistible Mexican Crockpot Chicken Quesadillas Made Easy
Discover the ease of making delicious Mexican Crockpot Chicken Quesadillas, a family-friendly dish that brings comfort and flavor to your table.
Equipment
- - Crockpot
- Griddle
- - Skillet
Ingredients
For the Filling
- 2 pieces Chicken Breasts boneless, skinless
- 1 can Diced Tomatoes with juice
- 2 tablespoons Taco Seasoning
- 1 medium Onion finely chopped
- 1 teaspoon Garlic Powder
For Assembly
- 8 pieces Flour Tortillas or whole wheat/corn
- 1 cup Monterey Jack Cheese shredded
Instructions
Preparation
- Finely chop the onion and place it in your crockpot.
- Add the chicken breasts, diced tomatoes (with their juice), taco seasoning, and garlic powder to the pot. Stir everything together until well mixed.
- Cover the crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours. It’s done when the chicken is tender and easy to shred.
- Once cooked, use two forks to shred the chicken right inside the crockpot. Mix it back into the tomato-onion mixture.
- Take a flour tortilla and add about 1/3 cup of the chicken mixture along with 3 tablespoons of cheese to one half.
- Fold the tortilla over and cook it on a preheated griddle or skillet for about 2-3 minutes per side.
- Enjoy your quesadillas immediately while they’re warm and crispy.
Notes
Optional: Serve with sour cream, guacamole, and salsa for added flavor.