- Most Helpful
- Highest Rating
Pretty good. I used bone-in legs on high so it would get done faster. I should have made some quesadilla sauce, since I thought this was a little bland.
This turned out pretty well. Mine took a little longer to cook because I used bone in chicken pieces. The chicken is full of flavor and shredded easily with two forks.
Loved the ease & versatility of this recipe. I loaded the crockpot with skinless chicken thighs, a can of drained whole kernel corn, Pace medium salsa, and awalde's Mexican Seasoning Mix (salt free) and let it do it's thing. After shredding I used the filling for soft tacos & to top a taco salad. Both ways were lovely. Next time I'd add a tiny bit of thickener, but that may have been from using thighs instead of breasts. Thank you for sharing the recipe!
Made for ZWT-8 because you're right. There is nothing better than coming home & finding dinner waiting for you - esp this one. My appreciation for a good quesadilla is a legacy of my dys in Dallas, so choosing to make your recipe was a no-brainer for me. This quesadilla chicken filling is esp good & its versatility gets high marks from me. I used a chunky med-heat salsa & made the recipe as written, altho I do 1 tiny thing different from most quesadilla preps. I've never been very good at the flip thing, so I start w/a cheese layer 1st, then add the filling (chicken mixture here) & finish w/another layer of cheese. It's twissis-proof because the melting cheese on both sides binds everything together & I can't mess it up. We started w/Mexican Chicken Rice Soup (Caldo Cantina) by Debbie R. & ended w/your yummy quesadilla. It was a good pairing. Thx for sharing this recipe w/us.