Slow Cooker Shredded Chicken Quesadillas

Slow Cooker Shredded Chicken Quesadillas is a little different than your typical recipe. The slow cooker-braised chicken filling sits inside a freshly pressed masa dough tortilla.

Slow Cooker Shredded Chicken Quesadillas
Serves 6 – 10

For the Shredded Chicken
2 lbs. boneless, skinless chicken breasts
2 Tbsp extra-virgin olive oil
1/2 cup mild salsa
1/2 cup medium salsa
6 Tbsp brown sugar
1 4 oz. can diced green chiles
1 14.5 oz. can diced tomatoes
1 1/2 Tbsp Mexican chili powder
2 tsp Kosher salt
2 tsp each – ground cumin, garlic powder, onion powder
1 tsp each – smoked paprika, dry oregano, black pepper, ancho chili powder

For the Quesadillas
16 oz. prepared masa dough
1 cup apple cider vinegar
2 tsp Kosher salt
2 Tbsp sugar
1/2 red onion, thinly sliced
2 jalapeños, stemmed and seeded, thinly sliced lengthwise
16 oz. shredded Chihuahua cheese
2 Tbsp canola oil

Guacamole, sour cream, and salsa verde to garnish

To prepare the shredded chicken: In a medium bowl combine the brown sugar, salt and spices. Whisk thoroughly. Drizzle the bottom of the slow cooker vessel with half of the oil. Place the chicken in the vessel. Drizzle the remaining oil over the chicken. Pour an even layer of the rub over the chicken. Pour the diced tomatoes and diced green chiles over the chicken along with the salsas. Cook on high for 3 hours and the 6 hours longer on low. Remove the chicken from the braising mixture. Allow the chicken to cool before shredding.

To prepare the pickled red onions and jalapeños: In a medium bowl, dissolve the salt and sugar in the vinegar. Add the onions and jalapeños. Set aside at room temperature for at least an hour.

To prepare the quesadillas: Form eight equal sized balls of masa and press them until they are tortillas of about 10 to 12 inches in diameter. On one half of each tortilla place a layer of cheese, top is with a thin layer of chicken and finally a portion of the pickled red onions and jalapeños. Fold the tortilla in half and press the edges together to seal the filling inside. Heat the canola oil in a large heavy skillet over medium heat. When the skillet is hot, working in batches, fry the for about 2 minutes per side. Serve warm.

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