Original video by @applesauceandadhd — all credit to the creator. Full write-up on their site ↗
Cheater Chicken Quesadillas
Pressure-cooker salsa chicken shredded and folded into tortillas with a mountain of melty Mexican cheese, then griddled until crisp and golden. With the chicken prepped ahead, these come together fast on the Blackstone or in a hot pan.
Ingredients
For the salsa chicken
- 2boneless/skinless chicken breasts
- 1 cupsalsa · any kind you like
- 3 Tbsptaco seasoning
- 2 Tbspjarred garlic · or 3–4 cloves fresh garlic
- 1/2 cupyellow onion · diced
- 1 cupchicken broth
For the quesadillas
- 8tortillas
- 4 cupsshredded Mexican blend cheese
- —Oil for frying · something with a high smoke point, like avocado oil
Steps
- 1
Place the chicken breasts side by side in the bottom of an electric pressure cooker, then wash your hands after handling the raw chicken.
- 2
Add the salsa, taco seasoning, garlic, onion and chicken broth, and stir to combine.
- 3
Lock on the lid, set the pressure valve to Seal, and cook on high for 15 minutes, then quick-release the pressure.
- 4
Remove the chicken from the pot along with a few scoops of the liquid and veggies, transfer to a large mixing bowl, and shred with two forks. Save the extra cooking liquid for chicken tortilla soup.
- 5
Heat a griddle, grill pan, or 12-inch frying pan over medium-high heat. Add about a tablespoon of oil and wait until it shimmers.
- 6
Lay a tortilla on the hot surface and top with about a half cup of shredded cheese and a half cup of the chicken, then add more cheese and a second tortilla. Cook about 2 minutes.
- 7
Flip the quesadilla with a spatula once the bottom is browned and the cheese starts to melt, and cook 2 minutes more. Remove and repeat with the remaining tortillas.
- 8
Cut each quesadilla into four triangles and serve with extra salsa for dipping.
Creator's notes
Jessica cooked these on the Blackstone with everything prepped ahead of time, which made the grill session easy.
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