I am really into quesadillas right now for 3 reasons:
- They are delicious
- I always have frozen chicken on hand (and when I don’t, it’s pretty cheap at the grocery store)
- If you have a slow cooker like me, you can throw the chicken and spices in, set it, forget it, and come home to a home-cooked meal.
I normally limit mine to chicken and cheese, but you can always throw in tomatoes, peppers, and onions.
This recipe produces really tender chicken (which you can literally pull apart). It’s got a bit of heat to it, but if you want more or less heat just edit the amount of spices you throw in. It really doesn’t have to look glamorous when you put it into the slow cooker because as everything cooks and thaws it will mix together.
You can heat up your shells on the stove top, bake the entire thing in the oven, or smush it between a panini grill like I did.
Dip it in a little salsa and sour cream and you’ve got a delicious meal!
– 3 large chicken breasts
– soft shell tortillas
– 1 Tablespoon chili powder
– 1 Tablespoon cumin
– ½ Tablespoon paprika
– 1 teaspoon each of salt & pepper
– shredded cheese (I always use marble or a Monterrey jack mixture)
Step One: Throw the chicken and spices into your slow cooker and turn onto low heat (if you will be cooking for 8 hours or more) or high heat (if 2-4 hours).
Step Two: Stir the chicken and spices and pull the chicken apart using a fork and knife. It is best if it’s in thin strands.
Step Three: Cut up your peppers, tomatoes, onions. Shred the cheese.
Step Four: Fill a soft shell with the chicken, cheese, and veggies, then either fold it in half or place another soft shell on top. Grill or bake. Slice. Eat!
I love to pair mine with a Caesar salad, but they’re delicious on their own.
With eat bite you get warm gooey cheese, spicy tender chicken, and crunchy peppers. Yum!