The easiest meal to make, and perfect for throwing in the crockpot before leaving for baseball. Come back home and it’s ready to eat!
Here’s what you need:
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 oz packet taco seasoning
- ½ cup salsa
- 1 cup queso
- 6 large flour tortillas
- 12 oz Mexican shredded cheese blend
- Sour cream and guacamole, optional
Instructions
- Place your chicken, taco seasoning, and salsa into your slow cooker.
- Set the slow cooker to low for 4 to 6 hours.
- Add the queso and take two forks to the chicken to shred them.
- Spread the chicken mixture on half of each tortilla. Sprinkle the chicken mixture with the cheese and fold the tortilla over the top.
- Place a quesadilla in a large skillet or griddle over medium-high heat. Allow the quesadillas to cook for about three minutes or until it starts to become golden brown, and carefully flip over the quesadilla using a spatula. Cook for an additional two minutes or until the bottom is golden brown.
- Cut the quesadilla into individual pieces and enjoy.
Please note this original recipe came from Princess pinky girl
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