Crockpot Queso Chicken Quesadillas
Ingredients:
2 boneless, skinless chicken breasts
1 can (10 oz) Rotel diced tomatoes with green chilies (drained)
1 block (8 oz) cream cheese (cubed)
1 packet taco seasoning
1 cup shredded Mexican blend cheese
8 large flour tortillas
1 tablespoon olive oil or butter for cooking
Fresh cilantro (optional, for garnish)
Sour cream, guacamole, and salsa for serving
Directions:
Prepare the Chicken:
Place the chicken breasts in the bottom of the crockpot. Sprinkle the taco seasoning over the chicken.
Add the Creamy Queso Mixture:
Pour the drained Rotel tomatoes on top of the chicken. Add the cream cheese cubes evenly on top. Cover the crockpot with the lid.
Slow Cook the Chicken:
Set the crockpot to cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked and easily shreddable.
Shred the Chicken:
Once cooked, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and mix it with the melted queso and tomatoes.
Assemble the Quesadillas:
Heat a skillet over medium heat and add a small amount of olive oil or butter. Place one tortilla in the skillet, spread a layer of the queso chicken mixture on half of the tortilla, then sprinkle shredded Mexican blend cheese on top. Fold the tortilla over to form a half-moon shape.
Cook the Quesadillas:
Cook the quesadilla for about 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese inside is melted. Repeat with the remaining tortillas and chicken mixture.
Serve:
Slice the quesadillas into wedges and garnish with fresh cilantro if desired. Serve with sour cream, guacamole, and salsa on the side.
Prep Time: 10 minutes | Cook Time: 4-6 hours (crockpot) + 10 minutes for quesadillas | Total Time: 4-6 hours, 20 minutes
Kcal: Approx. 450 kcal per quesadilla | Servings: 4-6 quesadillas