Slow Cooker Mild Salsa Chicken Quesadillas with Corn
Equipment
- Slow Cooker
- Skillet
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 cup mild salsa
- 1.5 cups frozen corn kernels
- 8 medium flour tortillas
- 2 cups shredded cheddar cheese
- 2 tablespoons butter
Instructions
- Add the chicken breasts, mild salsa, and frozen corn to the slow cooker. Stir once to combine the salsa and corn, then cover and cook on low for 6 hours.
- Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker and stir it into the salsa and corn mixture until evenly coated.
- Heat 1 tablespoon of butter in a large skillet over medium heat. Place one tortilla in the skillet, sprinkle 1/4 cup cheese over half of it, then top with about 1/2 cup of the chicken mixture and another 1/4 cup cheese.
- Fold the tortilla in half and cook for 2 to 3 minutes until the bottom is golden. Flip and cook the other side until golden and the cheese melts. Repeat with the remaining butter, tortillas, cheese, and chicken mixture.
Notes
The corn stays slightly firm after slow cooking, which gives the quesadillas a pleasant pop of texture against the soft chicken. If the filling seems a little wet after shredding, let it sit uncovered in the slow cooker on warm for 15 minutes before assembling. Leftovers reheat well in a skillet over low heat to keep the tortillas crisp.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Skillet
Cuisine: Mexican
Equipment: Slow Cooker, Skillet