Slow Cooker Chicken Quesadillas

styled quesadilla triangles on a plate with shredded lettuce, dollop of sour cream and lime wedge.

Slow Cooker Chicken Quesadillas

These irresistible Chicken Quesadillas are loaded with delicious shredded chicken taco meat, loads of cheese and a secret ingredient that will blow your mind! They are the perfect appetizer, easy lunch or even dinner!

Course Appetizer

Cuisine Mexican

Keyword Chicken Quesadilla

Prep Time 3 15

Cook Time 6

Servings

Calories 636kcal

Author Katie Cooksey

Ingredients

12 oz chicken breast
1 oz taco seasoning packet (or 4 tbsp of homemade taco seasoning)
4.5 oz mild diced green chiles
1/2 cup salsa
1/4 cup mayonnaise
8 medium flour tortillas
2 cups sharp cheddar cheese or colby jack, mexican blend, oaxaca, etc. (shredded)

optional toppings

lettuce shredded
green onion diced
sour cream
taco sauce or hot sauce

Instructions

Place chicken, taco seasoning, green chilies and salsa in slow cooker and cook on high for 2-3 hours or until cooked to 165° F. (Alternatively, you can bake or cook on stovetop.)
Remove from heat and shred chicken taco meat.
Add mayonnaise to chicken mixture and mix until well combined. Set aside.
Heat large skillet over medium low heat and add one flour tortilla to begin warming.
Spread 1/4 cup of shredded cheese over surface of tortilla.
Measure out 1/2 cup of the crockpot chicken taco meat and add on top of cheese.
Spread another 1/4 cup of shredded cheese over top of chicken.
Place another tortilla overtop and gently press down.
Cook for 2-3 minutes, peeking at the bottom tortilla for browning.
Once browned to your liking, give the top tortilla one more press with your hand to ensure the cheese is stuck and doesn't fall apart while flipping. Carefully flip the quesadilla with a spatula and brown on other side for 2-3 minutes.
Remove from pan and cut into four triangles. Serve hot with toppings of choice.

Video

Notes

Storage Directions

To Store Leftovers: Cooked quesadillas will last for up to 3 days in the fridge. Allow to cool completely before wrapping in plastic wrap or placing in an airtight container. Make sure to refrigerate them within two hours of cooking for safety and quality.

To freeze for later: Cut in half {down the center} and place on a baking sheet and into the freezer for about 30 minutes. Once frozen, place in a freezer-safe bag and store for up about a month.

To Reheat: Microwave frozen quesadilla halves for 45 seconds to 1 1/2 minutes or reheat on medium heat skillet until warm. Add a bit of butter to skillet if needed.

Nutrition