Crockpot Chicken Quesadillas (Print Version)
# Ingredients:
01 -
2 boneless skinless chicken breasts
02 -
1 can (10 oz) diced tomatoes with green chilis
03 -
2 tablespoons taco seasoning (approximately 1/2 packet)
04 -
1/2 onion, chopped
05 -
6 large flour tortillas (burrito size)
06 -
2 cups shredded Monterey Jack cheese
# Instructions:
01 -
Place the chicken breasts, diced tomatoes with green chilis, taco seasoning, and chopped onion in the crockpot.
02 -
Cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. Once cooked, shred the chicken and mix well.
03 -
Spoon the shredded chicken mixture onto a flour tortilla and top with shredded Monterey Jack cheese. Fold the tortilla in half.
04 -
Place the folded tortilla on a heated griddle. Cook for a few minutes until it begins to brown, then flip and cook the other side.
05 -
Continue cooking the remaining quesadillas. Serve warm with your favorite toppings.
# Notes:
01 -
Refrigerate leftovers in an airtight container for up to 5-7 days.
02 -
You can substitute Monterey Jack cheese with cheddar or pepper jack cheese for a different flavor.