Recipe: Chicken Quesadillas



If you were wondering what I was making the crockpot salsa chicken for, here it is! My boyfriend and I are known for our quesadillas, and I have to give him credit for teaching me the magic of how easy and delicious they are (and how to make them as awesome as possible). I think that the real secret is to use authentic crumbly Mexican cheese. It’s a little more expensive than simply using shredded fiesta mix, but it makes the flavor so much better that it is totally worth it. Also, the Mexican cheese lasts a very long time and you only need to use a small portion per serving, so it goes a long way. One other tip, I would recommend serving these pancake-style, meaning if you’re serving family or friends you should eat right off the skillet.


– Crockpot Salsa Chicken (or your preferred meat)

– Tortillas

– Crumbly Mexican Cheese

– Shredded Mexican Cheese

1. Make the crockpot salsa chicken, if that is your meat of choice. If not, skip to step 2






2. Warm up a skillet on medium/medium-low heat.

3. While skillet is warming up, assemble your quesadilla on a plate. Put your ingredients on one half of the tortilla.



4. The inner contents can be flexible, but the real secret is to make sure that the bottom and top layers are cheese. This helps the quesadilla stick together. I layered shredded cheese, chicken, then Mexican cheese



5. Gently put the quesadilla down on the skillet and fold over the empty half of the tortilla.



6. Allow the quesadilla to cook for a couple of minutes until it is slightly browned. Then carefully flip and cook until the other side is browned.



7. Serve and enjoy!




Recipe: Crockpot Salsa Chicken


I’ve been wanting to try this recipe for a very long time, since I’ve heard so much about it online. I love how versatile the chicken is, you could really use it in any kind of Mexican-inspired dish. I’m planning on using the chicken to stuff some quesadillas (more on that later), but honestly, I could just a plate of it on its own because it tastes so good.

Now when I say this is easy, I mean it. This is truly only a step above the effort level of going through a drive thru – and it’s much healthier, tastier, and cheaper.

You could use any part of the chicken, but I’m partial to the breast because it is less fatty and shreds well. I’ve also read that using extra spices gives it more flavor, which I didn’t do but I want to try next time.


1. Place chicken in crockpot and cover in salsa.


2. Cook on low for 4-6 hours. The amount of time really just depends on your preference and slow cooker. I did 5 and it came out great.
3. Remove chicken and shred. Be sure to scoop out the chicken and not to stab it out, because it may fall apart.

4. Turn off the crockpot or set to warm, depending on how soon you will use the chicken.
5. Remove liquid from crockpot and set aside one cup.

6. Put chicken back in the crockpot and cover with cup of liquid until ready to serve.

7. Enjoy!