This recipe for tender, stewed-down chicken quesadilla filling is one I come back to again and again. Sometimes work in the recording studio can run late, and this recipe is so forgiving that it’s all the better even if dinner gets pushed back a couple of hours.
Makes 4 to 8 appetizer servings
2 TABLESPOONS OLIVE OIL, PLUS MORE FOR BRUSHING
4 BONELESS, SKINLESS CHICKEN BREASTS
1 CUP THINLY SLICED ONION
ONE 14-OUNCE CAN WHOLE PEELED TOMATOES, CRUSHED WITH YOUR HANDS
ONE 7-OUNCE CAN CORN KERNELS, DRAINED AND RINSED
2 JALAPEÑOS, SEEDED AND MINCED
1 AVOCADO, DICED SMALL
8 OUNCES CREAM CHEESE
2 TABLESPOONS CHOPPED FRESH CILANTRO
SALT AND FRESHLY GROUND BLACK PEPPER
FOUR 8-INCH TORTILLAS
2 CUPS SHREDDED MONTEREY JACK CHEESE
SALSA OR SOUR CREAM, FOR SERVING
1. Pour the olive oil into a slow cooker. Add the chicken, onion, tomatoes, corn, jalapeños, avocado, and cream cheese. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours, if desired.
2. Remove the chicken and shred it with two forks. Mash up the avocado pieces with a potato masher if they haven’t cooked down. Stir the cilantro into the shredded chicken. Season with salt and pepper to taste. Mix well to coat the chicken with the sauce.
3. To make the quesadillas, heat a large skillet or griddle over medium-high heat. Sprinkle the Jack cheese on one half of a tortilla. Top with shredded chicken, then some more cheese. Fold the tortilla over the filling and brush olive oil on both sides. Place in the pan and cook for 3 to 4 minutes per side, until the quesadilla is a bit crispy and the cheese is melted. Repeat for all the tortillas and fillings.
4. Cut the quesadillas into wedges and serve with your favorite salsa or a dollop of sour cream.
SOUTHERN SIMPLE: Try these chicken quesadillas with Georgia Peach Salsa.