Description
Crockpot Queso Chicken Quesadillas are cheesy, flavorful, and incredibly easy to make. Slow-cooked chicken with creamy queso and taco seasoning is shredded and layered into tortillas, then toasted until crispy and golden.
Ingredients
Units
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
- 1 packet taco seasoning
- 1/2 cup jarred queso dip
- 1 cup shredded cheddar or Mexican blend cheese
- 8 flour tortillas
- Cooking spray or oil for greasing
- Optional toppings: sour cream, salsa, guacamole
Instructions
- Place chicken breasts in the crockpot. Add diced tomatoes with green chilies and taco seasoning. Stir to coat.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is tender and easily shreds.
- Shred chicken in the crockpot using two forks. Stir in queso dip and mix well.
- Heat a skillet or griddle over medium heat and lightly grease with cooking spray or oil.
- Place a tortilla on the skillet, sprinkle some shredded cheese on half, add a spoonful of the chicken mixture, and fold the tortilla over.
- Cook for 2–3 minutes per side until the tortilla is golden and the cheese is melted.
- Repeat with remaining tortillas and filling. Slice into wedges and serve with your favorite toppings.
Notes
- Use leftover chicken or rotisserie chicken for a quicker version.
- Substitute queso dip with cream cheese and a bit of salsa for a different texture.
- Freeze extra cooked filling for future meals.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 360
- Sugar: 3g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg