Slow Cooker Chicken Quesadilla with Sriracha Dip
Yield: 4 servings
Total Time: 4hr 55m
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Ingredients
For the slow cooker
- ~480g boneless, skinless chicken thighs, shredded
- 2 tbsp sunflower oil
- 50mL white wine vinegar
- 1 tbsp ponzu sauce
- 133g white onion, diced
- 118g yellow bell pepper, diced
- 163g petite diced tomatoes, drained
- 11g garlic, chopped
- 1 ½ tsp cumin powder
- 1 ½ tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp oregano
- ½ tsp paprika
- 1 tsp granulated sugar
- ½ tsp Korean red pepper flakes (Gochugaru)
- kosher salt, to taste
- ground pepper, to taste
For the sriracha dip
- 120g mayonnaise
- 2 tbsp sriracha
- 1 tsp ponzu sauce
- ⅛ tsp sea salt, fine grain
For the quesadillas
- 6 burrito tortillas
- sunflower oil
- shredded cheese, to taste (I use Supremo Queso Chihuahua)
Instructions
Prepare the slow cooker
Step 1: Pat dry the chicken and season with kosher salt and ground pepper, to taste. Let rest at room temperature for 1 hr.
Step 2: When the chicken is done resting, gather all of the ingredients for the slow cooker.
Step 3: Peel, large dice, and weigh the onion.
Step 4: Large dice and weigh the bell pepper.
Step 5: Drain and weigh the tomatoes.
Step 6: Peel, chop, and weigh the garlic.
Step 7: Spray slow cooker with cooking spray and add vegetables.
Step 8: Pat dry the chicken and preheat a large skillet with sunflower oil over medium heat for 4 mins.
Step 9: Add the chicken to the skillet.
Step 10: Cook the chicken thighs until browned, about 8 mins, flipping every 2 mins.
Step 11: Add the chicken to the slow cooker.
Step 12: Add the vinegar to the skillet and scrape up the fond.
Step 13: Pour the liquid into the slow cooker along with the cumin, chili powder, onion powder, garlic powder, oregano, paprika, sugar, and Korean red pepper flakes.
Step 14: Stir to combine, cover, and cook on High for 3 hrs.
Prepare the sriracha dip
Step 1: While the filling cooks in the slow cooker, gather all of the ingredients for the dip.
Step 2: Weigh the mayonnaise.
Step 3: Add the sriracha, ponzu, and sea salt. Stir to combine.
Step 4: Cover with Saran Wrap and refrigerate until ready to use.
Prepare the quesadillas
Step 1: When the filling is done cooking in the slow cooker, preheat the oven to 400°F then gather the ingredients for the quesadillas.
Remove the chicken from the slow cooker and shred. Return the chicken to the slow cooker, add the ponzu, and stir to combine.
Prepare two baking sheets by laying down parchment or tinfoil.
Step 2: Lay down a tortilla shell and cover half of the tortilla with cheese, to taste.
Step 3: Top with meat and veggies then top with cheese, to taste.
Step 4: Fold the top of the tortilla over the filling then lightly brush the outside of the entire quesadilla with sunflower oil. Lay down on one of the prepared sheets.
Step 5: Repeat the process for each quesadilla.
Step 6: Once the oven is preheated, bake for 8 mins (flipping the sheets from top to bottom halfway through) until browned and crispy. (If you like it crispier, cook it a few mins longer)
Let rest 5 mins then cut.