Best 4 Crockpot Chicken Quesadillas Recipes
**Savory and Succulent Crockpot Chicken Quesadillas: A Taste of Mexican Delights**
Embark on a culinary journey to savor the tantalizing flavors of Mexican cuisine with our delightful Crockpot Chicken Quesadillas. This delectable dish seamlessly blends the richness of shredded chicken, the vibrant zest of Mexican spices, and the gooey indulgence of melted cheese, all enveloped in a crispy tortilla. Prepare to indulge in a symphony of textures and flavors as you bite into these quesadillas, perfect for a satisfying weeknight dinner or a festive gathering with friends and family. Our article presents a collection of four diverse recipes, each offering a unique twist on this classic Mexican dish.
**Recipe 1: Classic Crockpot Chicken Quesadillas:**
This recipe stays true to the traditional flavors of chicken quesadillas, featuring succulent chicken simmered in a blend of authentic Mexican spices, such as chili powder, cumin, and paprika. Shredded chicken is then combined with a medley of bell peppers, onions, and gooey cheese, creating a flavorful filling.
**Recipe 2: Salsa Verde Chicken Quesadillas:**
For those who crave a tangy kick, the Salsa Verde Chicken Quesadillas are a must-try. Succulent chicken is slow-cooked in a zesty salsa verde, infusing it with a vibrant and herbaceous flavor. The chicken is then combined with a blend of shredded cheese and fresh cilantro, resulting in a quesadilla that bursts with tangy and aromatic notes.
**Recipe 3: Chipotle Chicken Quesadillas:**
If you're a fan of smoky and spicy flavors, the Chipotle Chicken Quesadillas will tantalize your taste buds. Tender chicken is simmered in a rich chipotle sauce, creating a filling that is both smoky and slightly spicy. Combined with a blend of melted cheese and roasted corn, these quesadillas offer a delectable balance of heat and smoky goodness.
**Recipe 4: Black Bean and Corn Chicken Quesadillas:**
For a vegetarian twist on the classic chicken quesadilla, the Black Bean and Corn Chicken Quesadillas are a delightful option. Black beans and corn are combined with tender chicken, creating a colorful and flavorful filling. A blend of shredded cheese and fresh cilantro adds a touch of creaminess and herbaceousness, resulting in a quesadilla that is both satisfying and nutritious.
No matter which recipe you choose, our Crockpot Chicken Quesadillas promise an explosion of flavors and textures in every bite. So, gather your ingredients, fire up your slow cooker, and prepare to indulge in a taste of Mexican heaven
CROCKPOT CHICKEN QUESADILLAS
Nothing is better than coming home and having your dinner practically waiting for you! This chicken could also be used on nachos, in tacos, or in some sort of Mexican casserole. It is moist and delicious and literally falls apart in the crock pot. I found this recipe posted by a Molly Day on another cooking site. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine chicken, salsa, corn, and taco seasoning in a crock pot. Cook on low for 6-8 hours. Before serving, shred chicken with a fork.
- Spray a skillet with cooking spray and add a tortilla. On half, add chicken mixture. Top with cheese. Fold tortilla over and let brown. After 1 minute, flip to other side.
Nutrition Facts : Calories 594.2, Fat 22.9, SaturatedFat 9.1, Cholesterol 66.1, Sodium 1633.8, Carbohydrate 68.3, Fiber 5.3, Sugar 6.2, Protein 28.5
CHICKEN QUESADILLAS
This chicken quesadilla recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. -Linda Wetzel, Woodland Park, Colorado
Provided by Taste of Home
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of tortilla over cheese. Bake at 375° until crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.
Nutrition Facts : Calories 477 calories, Fat 26g fat (13g saturated fat), Cholesterol 106mg cholesterol, Sodium 901mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 31g protein.
CHICKEN QUESADILLAS
This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.
Provided by Heather
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat the broiler. Grease a baking sheet.
- Toss the chicken with the fajita seasoning, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center, about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
- Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
- Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 21.8 g, Cholesterol 34.9 mg, Fat 11.3 g, Fiber 1.7 g, Protein 13.7 g, SaturatedFat 5.5 g, Sodium 504.3 mg, Sugar 1.8 g
SLOW COOKER CHICKEN QUESADILLAS RECIPE - (4.3/5)
Provided by pga_jam
Number Of Ingredients 8
Steps:
- Spray cooker with non-stick cooking spray Place chicken breasts at the bottom of the cooker. Cover with tomatoes, chilies and cream cheese. Just dump it all in there and place lid on top. Cook in low for 6-8 hours or high for 3-4 hours. I couldn't wait any longer than 7 hours. After 6-7 hours, remove chicken and shred. Once completely shredded, place chicken back in cooker. Cook on low for an additional 30 minutes. Spray skillet with non-stick cooking spray. On medium heat, place tortillas in pan. Fill one half with chicken mix & cheese. Fold filled tortilla in half. Cook each side aprox 3-4 minutes until golden brown. Be careful of burning.
Tips:
- Choose a slow cooker that is large enough to hold all of the ingredients. A 6-quart or larger slow cooker is ideal.
- Use boneless, skinless chicken breasts or thighs. You can also use a combination of both. Just be sure to trim any excess fat from the chicken before cooking.
- Season the chicken with your favorite taco seasoning. You can also add other spices, such as chili powder, cumin, or garlic powder.
- Add some salsa to the slow cooker along with the chicken. This will help to add flavor and moisture to the chicken.
- Cook the chicken on low for 6-8 hours, or on high for 3-4 hours. Once the chicken is cooked through, shred it with a fork.
- To make the quesadillas, fill a tortilla with shredded chicken, cheese, and your favorite toppings. Fold the tortilla in half and cook it in a lightly oiled skillet until the cheese is melted and the tortilla is golden brown.
Conclusion:
Crockpot chicken quesadillas are a quick and easy meal that the whole family will love. They are perfect for busy weeknights or for a casual weekend lunch. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that everyone will enjoy.
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