Shredded Chicken Quesadilla
These chicken quesadillas are filled with Mexican shredded chicken, sautéed peppers and onions, and plenty of melty cheese, then cooked until the tortillas are golden and crisp. They are an easy way to turn Slow Cooker Mexican Shredded Chicken into a fast dinner that still feels fresh and satisfying.
Servings: 5
Calories:
Ingredients
- 1 ½ cups Slow Cooker Mexican Shredded Chicken click for recipe
- 1 tbsp olive oil
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- ½ red onion chopped
- ½ tsp sea salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- ¼ cup reserved chicken juice for moisture
- 2 cups shredded cheese cheddar, mozzarella, or Mexican blend
- 5 flour tortillas
For Serving
- Sour cream
- Guacamole click for recipe
- Pico de gallo
- Fresh cilantro
Instructions
- Cook the vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the chopped red bell pepper, green bell pepper, and red onion. Season with the salt, black pepper, and smoked paprika. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and lightly charred in spots.
- Warm the chicken filling: Add the shredded chicken to the skillet with the vegetables. Pour in the reserved chicken juice and stir to combine. Cook for 2 to 3 minutes, until the chicken is warmed through and the filling looks lightly saucy, not dry. Remove from the skillet and set aside.
- Assemble the quesadilla: Reduce the heat to medium. Place one tortilla in the skillet. Sprinkle cheese over one half of the tortilla, add some of the chicken and vegetable mixture, then top with a little more cheese. Fold the tortilla over the filling.
- Cook until crisp: Cook for 2 to 3 minutes per side, until the tortilla is golden and crisp and the cheese is melted. Adjust the heat as needed so the tortilla crisps without burning.
- Repeat with the remaining quesadillas: Continue with the rest of the tortillas, adding more cheese and filling as needed.
- Serve: Slice and serve hot with sour cream, Guacamole, pico de gallo, and fresh cilantro.
Notes
Do not add too much liquid to the chicken: You want the filling moist, but not wet, so the quesadillas crisp instead of turning soggy.
Use cheese under and over the filling if you can: That helps hold the quesadilla together and gives you a better melt.
Cook the vegetables until the extra moisture is gone: They should be softened and lightly charred, not watery.
Use medium heat for the quesadillas: That gives the tortilla time to crisp while the cheese melts.
Do not overfill them: It makes the quesadillas harder to flip and more likely to fall apart.
Let them rest for a minute before slicing: That helps the cheese set a little so the filling stays in place.
Use cheese under and over the filling if you can: That helps hold the quesadilla together and gives you a better melt.
Cook the vegetables until the extra moisture is gone: They should be softened and lightly charred, not watery.
Use medium heat for the quesadillas: That gives the tortilla time to crisp while the cheese melts.
Do not overfill them: It makes the quesadillas harder to flip and more likely to fall apart.
Let them rest for a minute before slicing: That helps the cheese set a little so the filling stays in place.
