Emilie Meyer
Cooking quesadillas in a crock pot is a convenient way to make a delicious meal with minimal effort. This method is ideal for busy weeknights when you need to get dinner on the table quickly and want to avoid using the oven. The slow cooker allows you to prepare the filling, typically chicken, in a hands-off manner, making it tender and tasty. The filling can then be combined with tortillas, cheese, and other ingredients to create a crispy and satisfying dish. This article will provide a step-by-step guide to making mouthwatering crock-pot quesadillas, including ingredient options and cooking times.
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What You'll Learn
Chicken filling ingredients and prep
Chicken quesadillas are a great, low-effort meal that can be made in a crockpot. They are perfect for busy weeknights and picky eaters. The chicken filling is simple to prepare and can be cooked in large batches to be frozen for later use.
To make the chicken filling, you will need boneless and skinless chicken breasts, which can be fresh or frozen. You can also use chicken thighs or a mix of both to save money. For a 4-pound batch of chicken, you will need around 14 ounces of diced tomatoes, either fresh or canned, and an 8-ounce can of green chilies. You can also add a small onion, diced, and a packet of taco seasoning. Place all of these ingredients in the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Once the chicken is cooked, remove it from the crockpot and shred it using two forks. You can then return the shredded chicken to the sauce in the crockpot and mix well. At this point, you can add mayonnaise to the chicken mixture, which will give it a creamy texture and help hold everything together. If you want to add a spicy kick to your filling, you can include a brick of softened cream cheese and a dash of chili powder, garlic salt, and cumin.
The chicken filling is now ready to be used in your quesadillas. This recipe is very versatile, and you can adjust the ingredients to your taste or add other ingredients, such as beans or rice, to stretch the chicken mixture even further.
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Tortilla prep and assembly
To begin preparing your tortillas, heat a large non-stick skillet over medium heat. Place one flour tortilla in the skillet and let it warm up. You can also brush one side of the tortilla with olive oil and place that side down in the skillet.
Next, it's time to assemble your quesadilla! Start by spreading a layer of shredded cheese over the tortilla. You can use a Mexican blend, sharp cheddar, Monterey Jack, or cheddar jack cheese. If you're feeling adventurous, try adding some cream cheese or mayonnaise to the mixture for extra creaminess.
Now it's time to add your fillings. If you've prepared your chicken in a crockpot, shred it and mix with your desired seasonings. You can also add other ingredients like beans, rice, or vegetables. Spoon the desired amount of filling on top of the cheese layer.
Finally, top it all off with another layer of shredded cheese and place a second tortilla over everything. Gently press down on the top tortilla to help everything stick together.
At this point, your quesadilla is almost ready! If you want to add more toppings, such as diced onions, black olives, or extra cheese, now is the time to do so. Simply place them on top of the second tortilla and prepare to flip your creation.
Once you're happy with your quesadilla, it's time to cook it! Carefully flip the quesadilla, using two spatulas if needed, and cook until the tortilla is golden brown and the cheese is melted. This should take around 2-4 minutes on each side.
And that's it! Your tortilla prep and assembly are now complete. Cut your quesadilla into slices, serve with your favorite toppings and enjoy the delicious creation you've crafted!
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Cooking the quesadillas
Place the chicken, tomatoes, taco seasoning, and onions in the crockpot, and cook on low heat for 6-8 hours or on high heat for 3-4 hours. You can also add other ingredients like beans and rice to the crockpot to cook with the chicken, but ensure there is enough liquid for them to cook through. Once the chicken is cooked, shred it using two forks and stir the mixture.
Next, heat a large skillet over medium heat. Brush one side of a flour tortilla with olive oil and place it, oiled side down, into the skillet. Spread a layer of shredded cheese over the tortilla, followed by a generous amount of the chicken mixture. Top with more cheese and another tortilla.
Let the quesadilla cook for about 2 minutes, or until the bottom tortilla is lightly browned, then flip and cook the other side until golden brown. Repeat this process until all your quesadillas are prepared. Serve with your favorite toppings such as sour cream, guacamole, salsa, or black olives.
This recipe is versatile, so feel free to experiment with different ingredients and quantities to suit your taste preferences and dietary needs.
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Serving suggestions
Slow cooker chicken quesadillas can be served with a variety of toppings and sides. Here are some serving suggestions:
Toppings
When serving, you can add toppings of your choice. Some popular options include salsa, sour cream, guacamole, and diced onions. You can also add black olives or serve with a side of Spanish rice.
Sides
Chicken quesadillas can be served with a green salad or Mexican Street Corn Salad. They also go well with lettuce cups without mayonnaise.
Dips
You can also cut the quesadillas into slices or triangles and serve them with dips such as salsa, ranch, or sour cream.
Soup
Another option is to make a crock pot chicken quesadilla soup. You can dip the quesadillas loaded with melted cheese into the soup. To make the soup, add diced green pepper, onion, minced garlic, chicken breasts, undrained tomatoes, enchilada sauce, black beans, corn, and chicken broth to the crock pot. Then, add seasonings such as cumin, paprika, salt, pepper, and chili powder.
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Storing and reheating leftovers
Storing and reheating crock pot quesadilla leftovers:
Leftover crock pot quesadillas can be stored in the refrigerator in an airtight container for up to 5-7 days. If you'd like to store them for longer, you can freeze them in an airtight container for up to 6 months.
When it comes to reheating your leftover crock pot quesadillas, there are several methods you can use:
- Oven: Preheat your oven to 325-350°F. Place the quesadilla on a baking sheet lined with parchment paper, aluminum foil, or non-stick cooking spray. Bake for 8-10 minutes, or until the tortilla is crisp and the cheese is melted.
- Stovetop: Place a medium-sized nonstick skillet on medium heat and add a thin layer of vegetable or olive oil. Heat the oil for a few minutes, then add the quesadilla. Heat each side for no longer than one minute at a time, flipping frequently to prevent burning. If your quesadilla is filled with a lot of ingredients, cover the skillet with a lid to help it reheat faster.
- Air fryer: Preheat your air fryer to 350°F. Place the quesadilla in the basket and heat for 3-5 minutes or until hot.
- Microwave: If you're short on time, you can use the microwave. However, this method may result in a soggy texture. To help prevent this, cover the quesadilla with slightly damp (but not dripping) paper towels and microwave until hot.
- Waffle iron: If you have a waffle iron, you can use it to reheat your quesadilla. Simply heat the iron, flip it over, and place the quesadilla between the flat platens. Spray the platens with non-stick cooking spray and heat the quesadilla for about 30 seconds on each side, or to your desired crispness.
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