I know what you’re thinking. How do you make a crispy, golden, delicious chicken quesadilla in a Crockpot? Well, you don’t. I mean, you do, but just the filling. The crispy part comes later! This is one of my favorite, super easy weeknight dinners. It’s also budget-friendly because it uses black beans to stretch the amount of chicken you need:
1 1/2 to 2 lbs boneless skinless chicken (tenders or breasts are fine)
1 (14 oz) can of Rotel (I use mild for the kids)
1 (32 oz.) can of black beans (the big can or two normal 16 oz. ones)
1 tsp chili powder
1 tsp garlic powder
1/2 tsp cumin
1/2 tsp onion powder
Salt and pepper, to taste
For the Quesadilla
Prepared filling (above)
Shredded Queso cheese or your favorite queso dip
Dump everything for the filling into your crockpot. Cover and cook on low heat for 4 to 6 hours until chicken is falling apart (if you need this to cook while you’re at work all day, use frozen chicken to keep it from getting too done).
When it’s done, take two forks and shred your chicken. This should be very easy to do! Drain the excess liquid (keep a little for flavor). Check your seasoning and adjust, as needed.
It will look like this:
Heat a frying pan over medium heat. Rub butter across the bottom to coat. Lay your flour tortilla in the pan.
Add your cheese to half of the tortilla. If you’re using a queso dip instead of shredded cheese (our country grocery store doesn’t have block queso, so I do this sometimes) keep it in the center of your tortilla so it doesn’t run out. Top with your filling.
Flip it once the first side is brown. It should look like this when it’s ready.
Eat it!! Serve with salsa, sour cream, fresh cilantro (<— do it) or whatever else you like. Enjoy!