Description
Easy crockpot queso chicken quesadillas made with tender slow-cooked chicken in creamy queso, perfect for a quick family dinner or game-day meal.
Ingredients
- 2 lbs boneless skinless chicken breasts
- 1 cup queso dip (store-bought or homemade)
- 1 cup shredded Mexican blend cheese
- 1 cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 10 large flour tortillas
- 2 tablespoons olive oil or butter (for cooking quesadillas)
Instructions
- Place the chicken breasts in the crockpot.
- Season with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Pour salsa and queso dip over the chicken.
- Cover and cook on low for 6 hours or high for 3–4 hours, until chicken is tender.
- Shred the chicken directly in the crockpot and stir to combine with the sauce.
- Stir in shredded cheese and let melt for 5 minutes.
- Heat a skillet over medium heat and lightly grease with oil or butter.
- Place a tortilla in the skillet, add chicken mixture to one half, fold, and cook until golden on both sides.
- Repeat with remaining tortillas.
- Slice and serve warm.
Notes
- Serve with sour cream, guacamole, or extra salsa.
- Corn tortillas can be used for gluten-free option.
- Leftover chicken mixture is great for tacos or burritos.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
