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)
– 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!