Chicken and Chorizo Quesadillas
Slow cooked pulled chicken and chorizo for the ultimate quesadillas
Print Recipe
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
Calories: 542kcalCarbohydrates: 43gProtein: 37gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 88mgSodium: 496mgPotassium: 745mgFiber: 9gSugar: 4gVitamin A: 1616IUVitamin C: 57mgCalcium: 208mgIron: 4mg
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