Salsa Verde Chicken Quesadillas (Edit recipe)

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These cheesy crockpot chicken quesadillas with homemade sourdough tortillas and a slight bite to them, are perfect for Super Bowl game day!

20 minutes

4 hours

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	557
Fat:	30 g
Carbohydrates:	14 g
Protein:	57 g
Cholesterol:	75 g
Sodium:	2015 mg
Fiber:	3 g
Sugars:	2 g
Calculated per serving.

Serves: 10

Ingredients

Crockpot Salsa verde Chicken

10 Boneless Skinless Chicken Thigh, Organic
16 oz Salsa Verde, Mild or Medium
1 Chicken Instant Bone Broth, Bare Bones, 1 packet
1 cup Water
1 whole White Onion, diced
1 whole Lime, juiced
10 cloves Garlic, minced
1 Tbsp Primal Palate Taco Seasoning
1 tsp Ground Cumin
1 tsp ground Coriander
1 Tbsp Sea Salt

Cumin Garlic Butter

3 Tbsp Salted Butter
1 tsp Garlic Powder
0.5 tsp Ground Cumin
0.5 tsp Sea Salt
0.5 tsp Dried Parsley

Extras

1 Flour Tortilla, SEE NOTES
3 Roma Tomato, Diced, see notes
1 Sour Cream
1 bunch Cilantro, fresh, or fresh parsley for garnish on top
5 cups Mozzarella Cheese, make sure it is LOW MOISTURE, see notes

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a crockpot add all of the ingredients from the "Salsa verde Chicken" section of the ingredients list above. Cover your crockpot with the lid, and set to high for 4 hours. (Your chicken should be done at about the there hour mark if you are on a time crunch.)
Once your chicken is cooked, take two forks and shred the chicken thighs in your crockpot.
Preheat your oven to 350ºF and line a baking sheet with parchment paper(the parchment isn't necessary, but makes clean up a little easier).
Prepare your Cumin butter by either melting butter over the stove, or in the microwave, and then add all of the other ingredients.
Take your tortilla and layer one half with mozzarella cheese. Then add salsa verde chicken, diced tomatoes, and one more layer of mozzarella cheese. Fold the other half of the tortilla over(it helps to crease your tortilla before filling it to keep it from opening back up).
Brush the top of your prepared quesadillas with a nice thin layer of cumin butter
Bake your quesadillas in the oven for 15 minutes. (If you want a crispier finish, you can turn your oven up to 400ºF at the 15 minute mark and bake for five more minutes).
Remove quesadillas from oven, and garnish with fresh herbs.
Use leftover juices/crockpot goodies as a dipping sauce for your quesadillas, or serve with sour cream!
Enjoy!

Notes

I used homemade sourdough tortillas for these quesadillas. I highly recommend making your own tortillas(even if they aren't sourdough) for this recipe. You will still end up with a delicious quesadilla either way, but I love the substance and quality that a homemade tortilla provides! For a more individual appetizer/side dish, go with a smaller flour tortilla. If you use a larger tortilla (like 10 inch), you can always slice them pizza style to share as well! For the Roma Tomatoes, you could use anywhere from 2-5 tomatoes depending on how many tomatoes you want to add to your quesadillas! 2-5 is just a ballpark number I am giving just incase you need a little guidance there. Dice them small and measure them with your heart when adding them to your quesadillas! The best cheese to use for these is a low moisture mozzarella cheese. Preferable a cube that you have to grate yourself. This will provide a more stringy pull apart quesadilla, opposed to a pre shredded mozzarella where the other anti caking additives effect how ooey gooey your cheese melts!