Chicken and Chorizo Quesadillas
Dive into the heart of Mexican-inspired flavours, with these Chicken and Chorizo Quesadillas. This recipe simplifies the essence of Mexico’s rich culinary traditions for your slow cooker, blending the smokiness of chipotle and chorizo with tender chicken. The dish is finished off by folding the mix into a crispy tortilla with melting cheese. It’s an easy yet delicious meal that’s perfect for any night of the week.
All of the ingredients for this recipe are easily accessible at most supermarkets. The star of the show is the chipotle paste. You don’t need to do add much, but it adds a wonderful smokey flavour to the dish, especially when slow cooking alongside chorizo. If you want to turn up the heat and make things spicier, you could add a pinch of cayenne pepper.
Once the slow cooker has worked its magic, the assembly of the quesadillas is a very straight forward. Just add dash of oil to a medium heat pan, lay down a tortilla and add a generous helping of the chicken-chorizo mixture to one half. Then sprinkle over cheese lots of cheese of your choice. Next, immediately fold over the other half of the tortilla. After a couple of minutes of frying, the quesadilla will start to hold its shape. It should be quite easy to flip it over – but be careful! We recommend using your largest spatula… and definitely don’t recommend trying to flip it like a pancake!
To serve
To serve, we recommend adding some sort of sauce to complement the flavours of the quesadillas. Fresh guacamole and sour cream are our favourite. Houmous also works well.
Pro tips
- Want this extra cheesy? Why not put a layer of cheese down on the tortilla first, then the slow cooker mix, and then more cheese on top. Double melted cheese action!
- Slow cooker runs extra hot? If you’re concerned about there not being enough liquid, you can add a little extra water at the start. Or wait until the end and add a touch of water or olive oil.
Watch the embedded video below to follow along and see how to craft those quesadillas in the pan. Don’t forget to share your quesadilla creations with us on our socials!
Chicken and Chorizo Quesadillas
Equipment
- Slow Cooker
- Frying Pan
Ingredients
Slow Cooker
- 2 Chicken breasts
- 1/2 Ring of chorizo diced, 1/2 ring approx 110g
- 400 g Tinned back beans drained, 400g tin = approx 235g drained
- 1 Yellow or orange pepper diced
- 1 tsp Dried oregano
- 1 tbsp Chipotle paste
- 1 tbsp Tomato puree
- 2 Juice of limes
- 50 ml Water
- Pinch Cayenne pepper optional, for those who want it more spicy than smokey
For later
- 1 tbsp Oil of your preference
- 4-6 Tortilla wraps
- 50 g Cheese of your choice
Instructions
The slow cooker
- In the slow cooker combine chicken breasts, diced chorizo, black beans, diced pepper, chipotle paste, tomato puree and lime juice. Add 50ml of water. Stir well.
- Cook on high for 3 hours, or low for 5-6.
- After slow cooking, carefully remove the chicken and shred. Return to the slow cooker and stir well.
Constructing your quesadillas
- Heat a large frying pan to a low-medium heat. Add a small amount of cooking oil of your choice.
- Place a tortilla in the pan and add a few spoonfuls of your slow cooker mix to one half of the tortilla. Top with plenty of cheese.
- Fold over the other half of the tortilla and gently press down so that the quesadilla starts to hold its shape.
- Fry for 2-3 minutes and then carefully flip.
- Repeat until you achieve a lovely golden brown colour on both sides and the cheese is melted.
- Slice each quesadilla into 3 equal triangles. Serve with any sauces, dips or sides of your choice and enjoy!
Nutrition
Nutrition note
Nutrition calculations are estimates only. Remember to check the nutrition information for the ingredients you use and to account for anything you serve with the dish.
Amazing!
Really tasty and so easy to make!