Chicken Quesadillas with Pico de Gallo

Chicken Quesadillas with Pico de Gallo make a delicious meal! Save yourself some time by using your slow cooker for these south-of-the border quesadillas.

2 lbs. bone-in chicken thighs, skin on

extra virgin olive oil

kosher salt

fresh 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 cup red onion, diced

1/2 cup cilantro, chopped

1 lime + more for garnish

2 1/2 cups shredded cheddar cheese

1/4 cup crumbled cotija cheese

8 large flour tortillas

Heat a non stick skillet over medium-high heat.

Rinse chicken and pat dry with paper towels. In a medium bowl, mix chicken with 1 Tbsp. oil, season with salt and pepper.

Sear chicken in batches on all sides until browned, not cooked through.

Add chicken, canned tomatoes, chili powder, cumin and garlic into the slow cooker, stir well to combine.

Cook on low for 8 hours.

In a small bowl, prepare the pico de gallo, mix together plum tomatoes, red onion, cilantro, 1 tsp. lime zest, 1 Tbsp. lime juice and 1 tsp. 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 cooking liquid and discard.

Add 1 cup of cooking 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 cheeses, 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, 1-2 minutes. Flip and crisp the other side.

Repeat steps for remaining quesadillas.

Cut each quesadillas into wedges and top with pico de gallo, crumbled cotija cheese and side of lime wedges.

Serves 4

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