Crockpot Queso Chicken Quesadillas (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
900 g boneless skinless chicken breasts
02 -
285 g diced tomatoes with green chilies, undrained
03 -
28 g taco seasoning
04 -
120 ml queso dip
05 -
100 g shredded cheddar or Mexican blend cheese
06 -
8 large flour tortillas
07 -
Cooking spray or vegetable oil, for greasing
→ Optional Toppings
08 -
Sour cream
09 -
Salsa
10 -
Guacamole
# Step-by-Step Directions:
01 -
Place chicken breasts in the bowl of a slow cooker. Add diced tomatoes with green chilies and taco seasoning. Stir well to evenly coat the chicken.
02 -
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until chicken is very tender and shreds easily.
03 -
Use two forks to shred the chicken inside the slow cooker. Add queso dip and mix thoroughly until all chicken is well coated.
04 -
Preheat a nonstick skillet or griddle over medium heat and lightly grease with cooking spray or oil.
05 -
Place a flour tortilla on the skillet. Sprinkle shredded cheese over one half. Spoon a portion of the chicken mixture over the cheese, then fold the tortilla to enclose the filling.
06 -
Cook for 2 to 3 minutes on each side, until the exterior is golden and the cheese is fully melted.
07 -
Repeat with remaining tortillas and filling. Slice quesadillas into wedges and serve immediately with desired toppings.
# Helpful Notes:
01 -
Use pre-cooked or rotisserie chicken to reduce preparation time.
02 -
Queso dip can be substituted with cream cheese and a small amount of salsa for a creamier consistency.
03 -
Extra cooked filling can be frozen for convenient future meals.