ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Cheesy Chicken Quesadillas

Updated on August 4, 2012

Cheesy Chicken Quesadillas

Cast your vote for Cheesy Chicken Quesadillas

Love Me Some Quesadillas...

I love quesadillas -- any kind, chicken, cheese, steak, mushroom. What is better than buttered crispy tortillas with layers of scrumptious stuffings in between? Today I am going to provide you with a recipe for chicken quesadillas, however, the same ingredients and technique would work for beef or pork quesadillas too. I have not tried it, but I think shrimp would not be good cooked in the crockpot. Feel free to add other ingredients to your quesadillas including vegetables, refried beans, rice, or etc.

Cheesy Chicken Quesadillas

Cheesy chicken quesadillas.  YUM!
Cheesy chicken quesadillas. YUM!
This is nachos made with the chicken as cooked in this recipe.  If you do not need as many quesadillas, you can always freeze half the chicken in an air tight container and make nachos later.  Hope you enjoy!!!!
This is nachos made with the chicken as cooked in this recipe. If you do not need as many quesadillas, you can always freeze half the chicken in an air tight container and make nachos later. Hope you enjoy!!!!

Cook Time

Prep time: 30 min
Cook time: 45 min
Ready in: 1 hour 15 min
Yields: 8 full (16 half)

Chicken Quesadilla Ingredients

  • 3-4 chicken breasts, skinless, boneless
  • 1 16 oz bottle Italian dressing, zesty bottled kind
  • 1 15 oz bottle lime juice
  • 2 medium onions, sliced thin
  • 1 pack taco mix
  • 16 tortillas
  • butter or margarine, (tub kind)
  • 4 cups mexican or nacho blend cheese, shredded

Crockpot/ Counter Grill Quesadillas

  1. First you place the chicken breasts in a crockpot. Cover the chicken breasts with entire bottle of lime juice and the entire bottle of Italian dressing. Cook on high for 2 hours then reduce to low for another 3 hours.
  2. Once your chicken has cooked, drain the juice, reserving about 1/2 cup. Place your chicken breasts on a flat pan or platter and shred with two forks. It should shred very easily.
  3. Saute the sliced onions in the juice reserved from the chicken and 1/2 pack of taco seasoning. Saute until the onions are tender and sauce has thickened up.
  4. Heat the counter grill (I use a GF grill but any two sided grill will do. Could probably also do it in a pan on the stove or electric griddle but would be messier.)
  5. Butter one side of one tortilla and place it butter down on the grill. Add a layer of cheese, then chicken, onions, and a second layer of cheese. Butter one side of another tortilla. Place it on top with the butter side facing the grill plate. Cook about 1-2 minutes. Then flip and cook for another 1-2 minutes.
  6. Place on a flat pan or large plate then use a pizza cutter or knife to cut into 6 wedges. Enjoy!
  7. Serve with spanish rice, guacamole, pico de gallo, salsa, or be creative.

Comments

    0 of 8192 characters used
    Post Comment

    • beccacooling profile image
      Author

      Becca 4 years ago from Southwest Georgia

      NOTE: The chicken mixture in this recipe also makes excellent base for chicken nachos or tacos as well. It is very delicious.

    Click to Rate This Article