Description
A delicious and easy meal combining tender chicken with creamy cheese and zesty spices, all wrapped in a crispy tortilla.
Ingredients
Scale
- 2 cups shredded chicken
- 8 oz cream cheese
- 2 cups cheddar cheese
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans
- 1 packet (1 oz) taco seasoning
- 8 flour tortillas
Instructions
- Prepare the Chicken: Shred cooked chicken into bite-sized pieces.
- Combine Ingredients in the Crockpot: Add shredded chicken, cream cheese, cheddar cheese, diced tomatoes, black beans, and taco seasoning to the crockpot and stir.
- Cook the Mixture: Cover and cook on low for 2-3 hours until hot and bubbly.
- Shred the Chicken: Use a fork to break up larger pieces in the mixture.
- Assemble the Quesadillas: Place a scoop of the chicken mixture on one half of a tortilla and fold it over.
- Cook the Quesadillas: Heat a skillet over medium heat, cook each quesadilla for 3-4 minutes on each side until golden brown and crispy.
Notes
- Overfilling the tortillas can make folding difficult.
- Drain the diced tomatoes and rinse the black beans to avoid soggy quesadillas.
- Allow the mixture to cook for the full time for best flavor.
- Use softened cream cheese to avoid clumps.
- Preheat the skillet for a crispy exterior.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Main Dish
- Method: Slow Cooker and Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg
Keywords: crockpot, queso, chicken, quesadillas, easy recipe, family meal