Pulled Chicken Quesadillas
This recipe comes in two parts - a Mexican slow cooked pulled chicken, and then how to use it in the ultimate quesadillas.
For the seasoning (makes a small jar)
- 4 tbsp chilli powder
- 1 tbsp paprika
- 1 tbsp salt
- Knorr chilli and smoked paprika seasoning blend (instead of the salt, paprika and chilli powder)
- 2 tbsp cumin
- 1 tsp garlic powder
- 1 tsp dried onion
- 1 tsp oregano
- 1 tsp black pepper
For the chicken
- 1kg boneless, skinless chicken breasts
- 1 (400ml) jar chopped tomatoes
- Chicken stock to cover meat made form Knorr chicken stock pots
- 4 good tbsp of the seasoning
For the quesadillas
- 1 tbsp extra-virgin olive oil
- 2 bell peppers, thinly sliced
- 1/2 onion, thinly sliced
- Freshly ground black pepper
- 500g shredded chicken
- 1/2 tsp chilli powder
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 4 medium flour tortillas
- 250g shredded Monterey jack cheese
- 250g shredded cheddar
- 1 avocado, sliced
- 1 tbsp vegetable oil
- 2 green onions, thinly sliced
- Sour cream, for serving
For the chicken:
Place the chicken breasts in the pan. Sprinkle with the seasoning. Pour the tomatoes over the chicken breasts and cover with chicken stock but don’t submerge totally the meat.
Cook on low for 6 hours until the chicken is cooked through. Remove the chicken breasts and shred. Return the shredded meat to the slow cooker and stir to get it well mixed with the sauce.
The leftovers keep in the fridge for 3-4 days or in the freezer for up to 6 months and reheat beautifully.
For the quesadillas:
In a large skillet over medium-high heat, heat olive oil. Add peppers and onion and season with salt and pepper. Cook until soft, 5 minutes. Transfer to a plate.
Heat remaining tablespoon vegetable oil over medium-high heat. Season chicken with spices, salt, and pepper and cook, stirring occasionally, until golden and cooked through, 8 minutes. Transfer to a plate.
Add 1 flour tortilla to skillet and top half of the tortilla with a heavy sprinkling of both cheeses, cooked chicken mixture, pepper-onion mixture, a few slices of avocado, and green onions. Fold the other half of the tortilla over and cook, flipping once, until golden, 3 minutes per side.
Repeat to make 4 quesadillas.
Slice into wedges and serve with sour cream.