Slow-cooker pulled chicken quesadilla

Shared

Slow-cooker pulled chicken quesadilla

Slow-cooker pulled chicken quesadilla

A slow cooker makes a crazy amount of fun possible and, more important, stupidly easy recipes. Sometimes I like to use the slow cooker to make an entire meal—like a stew—and sometimes I like to use it to make really tender meat for a dish I’m going to prepare later, such as this quesadilla. Pulled chicken is so simple to make, and it’s the perfect protein for a quickand- easy quesadilla. It’s a great idea to get the chicken going in your slow cooker in th
Ingredients

– MAKES 1 SERVING.
– ½ red onion.
– 1 small green chile.
– 2 medium-size chicken thighs (about 5 oz [140 g] each).
– Pinch of salt.
– Pinch of black pepper.
– Pinch of granulated garlic.
– Pinch of ground cumin.
– 1 cup (254 g) canned black beans, with their liquid.
– ½ cup (120 ml) water.
– 1 (12-in [30-cm]) flour tortilla.
– ½ cup (56 g) shredded Monterey Jack cheese.
– ½ vine-ripe tomato.

Instructions

Step 1: Cut the red onion and green chile into small chunks, about ½-inch (13-mm) thick. Put the onion, chile, chicken thighs, salt, black pepper, garlic and cumin into your slow cooker. Add the black beans with their liquid from the can and the water. Set your slow cooker to medium and cook for 6 to 8 hours. If you don’t have a slow cooker, you can preheat your oven to 225°F (107°C) and cook the same mixture in an ovenproof pot covered well with foil for 6 to 8 hours.
Step 2: Once your chicken is ready, preheat the oven to 375°F (191°C). Put the tortilla on a baking sheet. Using a fork, remove the skin from the chicken thighs and pull the chicken off the bone. Put the pulled chicken, beans, onions and peppers on one half of the tortilla. Add the cheese, spreading it evenly across the chicken and veggies. Last, dice the tomato and put that on top of the cheese. Fold the tortilla so that it is a half-moon, fully stuffed, and bake for 15 to 20 minutes. Once the cheese is completely melted, you’re ready to eat.

Related posts