Crock Pot Chicken Quesadillas

You didn’t think I was only going to post one Cinco de Mayo recipe did you? No way, Jose! My love for Mexican food is almost as great as my love for Italian or Greek food, and that says a lot.

Everyone needs a little quesadilla in their life, and today I’m sharing one of the easiest quesadilla recipes EVER. Allow me to explain… this quesadilla is made up of four ingredients (plus toppings and some olive oil for the tortillas), two of which you plop in a crock pot and let sit for six to eight hours. You can’t get more low maintenance than that.

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You also can’t get more delicious. The chicken in this quesadilla shreds incredibly because it cooks and marinades with a store-bought peach salsa for hours. It’s a tad sweet with a kick, which pairs nicely with the sharp Monterrey jack cheese used to bind everything together. And to add to all of the excitement, all you have to do is place the ingredients in the crock pot and wait for the aroma to fill your house. Pure genius, right?

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I love corn tortillas, so that’s what I decided to pile this goodness on. Flour will work well too if that’s your preference. I topped mine with a hot salsa, sour cream and lettuce. I’d also recommend guac! Let’s be real, you can never pile enough on top (or on the side) when it comes to quesadillas.

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If you end up making this recipe, don’t forget to tag your photos with #marinamakeseats! Hope you all have a fun and safe Cinco de Mayo!!

Crock Pot Chicken Quesadillas

Serves 4

Ingredients

  • 1 1/4 – 1 1/2 pounds of skinless, boneless chicken breast
  • 16 oz bottle of peach (or other fruit) salsa
  • 8 corn tortillas (try to get medium-sized if possible)
  • 3-4 cups of freshly shredded Monterrey jack cheese
  • Olive oil
  • Top with sour cream, lettuce, salsa and guacamole

Directions

Place chicken in a crock pot and pour salsa on top. Let the chicken cook on low for 6-8 hours. If you notice the liquid is evaporating during the final hours, add 1/2 cup of water at a time. You don’t want to add too much, but you also don’t want the chicken to dry out.

When the chicken is done cooking, shred it with a fork or tongs (it should shred very easily).

Next, start assembling the quesadillas. Heat a medium skillet over medium-high heat. Brush the outsides of the tortillas with a couple of drops of olive oil. Add one of the tortillas (olive oil side down) to the skillet. Top with a small handful of cheese. Before adding the other ingredients, wait for the tortilla to crisp and the cheese to melt. Add about a 1/3 cup of chicken (more or less) to the tortilla and top with cheese. Add the other tortillas, keeping the side with the olive oil on the outside. Flip carefully and cook until the other side is crisp and the cheese is fully melted.

Repeat to make the remaining quesadillas. Top with your favorites!

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