Mexican Crockpot Chicken Quesadillas: Easy, Family-Friendly Delight
Mexican Crockpot Chicken Quesadillas are a quick and flavorful dinner option, perfect for busy families craving delicious home-cooked meals.
Equipment
- crockpot
- Griddle
Ingredients
For the Chicken Mixture
- 2 lbs Boneless, Skinless Chicken Breasts
- 10 oz Diced Tomatoes
- 2.5 tbsp Taco Seasoning
- 1/2 whole Onion, finely chopped
- 1/2 tsp Garlic Powder
For Assembling Quesadillas
- 6 whole Flour Tortillas Corn tortillas for gluten-free option.
- 2.25 cups Monterey Jack Cheese, shredded
Instructions
Main Instructions
- Finely chop the onion and combine it in a crockpot with chicken, diced tomatoes, taco seasoning, and garlic powder. Give it a good stir to mix all the ingredients well.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and easy to shred.
- Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot and stir it into the tomato-onion filling. Let this sit for a few minutes to allow the flavors to meld together beautifully.
- On a tortilla, scoop about 1/3 cup of the chicken mixture and a handful of shredded cheese. Fold the tortilla in half, pressing gently to seal. Repeat this for all tortillas.
- Heat a griddle over medium-high heat. Cook each quesadilla for about 2-3 minutes on each side until they're golden brown and the cheese is perfectly melted.
- Arrange the quesadillas on a platter, cut them into wedges, and enjoy them warm.
Notes
Optional: Serve with sour cream, guacamole, and salsa for the ultimate flavor experience.