Lunch: Slow Cooker Chicken Quesadillas with Pico de Gallo

Recipe by Judy Kim Spice up your life with some south-of-the-border flavor.

Ingredients

2 lb. bone-in chicken thighs, skin on
extra-virgin olive oil
kosher salt
Freshly ground black pepper
1 15-oz. can diced tomatoes
1 tsp. chili powder
1 tbsp. cumin
3 cloves garlic, chopped
2 plum tomatoes, seeded and diced
1/2 c. diced red onion
1/2 c. Chopped cilantro
1 lime more for garnish
2 1/2 c. shredded Cheddar
1/4 c. crumbled cotija cheese more for garnish
8 large flour tortillas

Instructions

Heat a non-stick skillet over medium-high heat. Rinse chicken and pat dry with paper towels. In a medium mixing bowl, mix chicken with 1 tablespoon oil; season with salt and pepper. Sear chicken in batches on all sides until browned but not cooked through. Add chicken, canned tomatoes, chili powder, cumin, and garlic to the bowl of a slow cooker; stir until well combined. Cook on low for 8 hours.
Meanwhile, in a small bowl prepare pico de gallo. Mix together tomatoes, red onion, cilantro, 1 teaspoon lime zest, 1 tablespoon lime juice, and 1 teaspoon salt. Set aside. In another bowl combine cheddar and cotija cheeses.
Transfer chicken to a rimmed sheet pan to cool slightly; remove skin and bones. Shred chicken using 2 forks. Skim fat from braising liquid and discard. Add 1 cup of braising liquid to chicken and season with salt and pepper.
Preheat a large skillet over medium-low heat and drizzle with olive oil. Add 1 flour tortilla and sprinkle with cheese mixture; add a layer of chicken and top with more cheese. Place another tortilla on top. Divide ingredients for 4 large quesadillas. Cook until light golden brown and cheese begins to melt, 1 to 2 minutes, then flip and crisp other side. (If the quesadilla is browning too quickly, turn down to low heat.) Repeat steps for remaining quesadillas.
Cut each quesadilla into wedges and top with pico de gallo, crumbled cotija cheese, and side of lime wedges.

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