Slow Cooker Cheesy Chicken Quesadillas Recipe
Chicken quesadillas with a creamy, cheese filling.
Serving8
Ingredients
- 4 boneless, skinless chicken breasts
- 1 (10 ounce) can Rotel Diced Tomatoes and Green Chiles , (undrained)
- 1 (4 ounce) can green chiles
- 1 (8 ounce) package cream cheese
- 2 Tablespoon butter
- 10-12 flour tortillas
- 2 cups shredded Monterey Jack cheese
- guacamole, (optional topping)
- sour cream, (optional topping)
- salsa, (optional topping)
Equipment
Instructions
- Spray slow cooker with nonstick cooking spray.
- Place chicken breasts in slow cooker (they can be frozen or thawed, it doesn't matter).
- Pour Rotel and green chiles over chicken.
- Place cream cheese on top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, shred chicken using a hand mixer or two forks and stir in with other ingredients in slow cooker until well combined.
- Heat a skillet to medium-high heat.
- Melt butter on skillet.
- Place equal amounts of the chicken mixture on half of the tortillas, sprinkle on some cheese and place another tortilla on top.
- Cook quesadillas for 2-3 minutes on each side, or until cheese is melted and tortillas are golden brown.
- Cut into slices.
- Serve with guacamole, sour cream, and salsa.
Notes
- We used frozen chicken breasts for this recipe.
Nutrition
Calories: 375 kcal · Carbohydrates: 24 g · Protein: 24 g · Fat: 20 g · Saturated Fat: 11 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 84 mg · Sodium: 683 mg · Potassium: 427 mg · Fiber: 2 g · Sugar: 5 g · Vitamin A: 520 IU · Vitamin C: 6 mg · Calcium: 307 mg · Iron: 2 mg