Crockpot Adobo Chicken Quesadillas with Mango Salsa
Tender, juicy and perfectly spiced shredded chicken sandwiched between lots of gooey cheese in crispy tortillas then topped with fresh Mango Salsa!
Servings 8 servings
Calories 475kcal
Equipment
Ingredients
Quesadillas
- 1 red or yellow onion , thinly sliced
- 1 small bell pepper , thinly sliced
- 1 poblano pepper , thinly sliced
- 1 ½ tablespoons garlic , minced
- 1 14-ounce can black beans , drained and rinsed
- 1 cup canned crushed or diced tomatoes
- ¼ cup tomato paste
- 2 tablespoons adobo sauce
- 2 teaspoons each dried oregano, smoked paprika, ground cumin
- 2 pounds boneless, skinless chicken thighs , well trimmed
- 1 teaspoon jerk seasoning , plus extra for tortillas
- 1 cup corn , thawed if frozen
- ¼ cup fresh cilantro or parsley , chopped
- Kosher salt and black pepper
- 8 8-inch flour tortillas
- 2 cups shredded cheddar, creamy jack cheese or a blend
- 2 tablespoons olive oil , divided
- Mango Salsa, sliced avocado and lime wedges for serving
Salsa
- 1 ripe honey mango , peeled and diced
- ½ cup cherry tomatoes , diced
- ⅓ cup red onion , diced
- 2 tablespoons fresh cilantro , chopped
- 1 fresno chile , seeded and minced
- 1 lime , zest and juiced
- 1 tablespoon olive oil
- Kosher salt and black pepper
Instructions
Quesadillas
- Place onion, peppers, garlic, black beans, tomatoes, tomato paste, adobo sauce and dried spices in a 5-6 quart slow cooker. Stir to combine.
- Add chicken thighs to slow cooker and sprinkle with jerk seasoning.
- Cover and cook until chicken is fall-apart tender, 4-5* hours on low or 2-3 hours on high.
- When done, transfer chicken to a cutting board and shred with 2 forks.
- Return chicken to slow cooker, and stir in corn, cilantro and season to taste with salt and pepper. (Chicken quesadilla filling can be made 3 days in advance of assembling. Cover and chill.)
- On a cutting board or work surface, drizzle one side of tortillas with a little olive oil. Sprinkle some jerk seasoning over and rub into tortillas.
- Flip 4 tortillas over so plain side is facing up. Spread about ½ cup cheese over the plain-sided tortillas. Top cheese with a generous amount of the chicken mixture and add more cheese. Place another tortilla on top with seasoned side up.
- Heat a ½ tablespoon or so of olive oil in a large skillet over medium heat.
- Cook quesadillas one at a time for about 4 minutes on each side until golden and crisp and cheese is completely melted. You can keep them warm in a low oven as you cook the others. Add more olive oil to skillet as needed between cooking each quesadilla.
- Cut into wedges, as desired. Serve with Mango Salsa, avocado and lime wedges. Enjoy!
Salsa
- Combine all ingredients in a medium bowl. Season to taste with salt and pepper. (Can be made 2 days ahead. Store in airtight container and refrigerate.)
Notes
Chicken filling can be made 3 days in advance of assembling quesadillas. Let cool and keep refrigerated. The filling can also be used in tacos, enchiladas or burritos. Enjoy!
Nutrition
Serving: 1 serving | Calories: 475kcal | Carbohydrates: 43g | Protein: 35g | Fat: 15g | Cholesterol: 137mg | Sodium: 535mg | Potassium: 766mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1442IU | Vitamin C: 53mg | Calcium: 299mg