Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (1.5 lbs)
- 1 cup sliced bell peppers (red and yellow)
- 2 cups shredded sharp cheddar cheese
- 4 large flour tortillas
- 8 oz cream cheese (softened)
- 2 tsp ground cumin
- 2 tsp chili powder
- Salt and pepper to taste
- 1/2 cup chicken broth
Instructions
- Place chicken breasts in the crockpot. Season with cumin, chili powder, salt, and pepper. Top with sliced bell peppers.
- Spread cream cheese over the chicken mixture and pour in chicken broth to keep it moist.
- Cover and cook on low for 6-8 hours until the chicken is tender enough to shred easily.
- Shred the chicken in the crockpot using two forks and mix well.
- Heat a skillet over medium heat, place a tortilla in it, add about 1/2 cup of the shredded chicken mixture, sprinkle with cheddar cheese, then fold the tortilla.
- Cook until golden brown on both sides and the cheese is melted (about 3-4 minutes per side). Serve hot with salsa or guacamole.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla (approximately 200g)
- Calories: 490
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg