Ingredients
3 boneless skinless chicken breasts
3 tablespoons smoked paprika
1 tablespoon chipotle powder
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
1 cup tomato paste
1 cup barbecue sauce (no alcohol)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
8–10 corn tortillas
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil (for cooking)
Salt and black pepper to taste
Instructions
Combine smoked paprika, chipotle powder, brown sugar, apple cider vinegar, tomato paste, barbecue sauce, salt, and black pepper in the crockpot.
Add the chicken breasts and mix to coat evenly. Cover and cook on low for 6 hours or high for 3 hours.
Using two forks, shred the chicken directly in the crockpot. Set aside.
Heat a large skillet over medium heat. Add a little olive oil.
Place one tortilla in the skillet. Sprinkle with a mix of cheddar and Monterey Jack cheese, then top with shredded chicken.
Fold the tortilla in half and cook for 2-3 minutes on each side, or until golden and crispy. Repeat with remaining tortillas.
Top with diced red onion and fresh cilantro before serving.
Notes
For meal prep, assemble and store uncooked quesadillas in the freezer for up to 1 month. Cook in a skillet or oven until crispy.
Adjust cheese amounts based on preference or dietary needs. Vegan option: use plant-based cheese and check BBQ sauce for vegetarian status.
Use a gluten-free BBQ sauce if desired to maintain gluten-free status.
- Prep Time: 15
- Cook Time: 360
- Category: Cozy Chicken
- Method: Crockpot with Stovetop Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2 quesadillas
- Calories: 420
- Sugar: 10g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg