Ingredients
4 Tyson Fresh All Natural Boneless Skinless Chicken Breasts
2 dried guajillo chiles
1/2 onion, cut into 3 pieces
4 cloves garlic
1/4 c. extra-virgin olive oil
1 chipotle pepper in adobo, plus 1 tbsp. adobo sauce
1 c. low-sodium chicken broth
1 tsp. ground cumin
1 tsp. kosher salt
2 (14-oz.) cans diced tomatoes
2 (8-oz.) blocks cream cheese, softened
2 tbsp. heavy cream
1 c. shredded Monterey jack
1/2 c. shredded cheddar
1 shallot, finely chopped
1/2 tsp. ground cumin
2 jalapeños, finely chopped
Kosher salt
Butter
8 flour tortillas
Sliced jalapeños, for serving
Freshly chopped cilantro, for serving
Salsa, for serving
4 large bell peppers, tops and cores removed
Sliced jalapeños, for serving
Freshly chopped cilantro, for serving
Preparation
Step 1In a medium skillet over medium-high heat, cook dried chiles, onion, and garlic until toasted and fragrant, 2 to 3 minutes.Step 2Add oil, chipotle pepper and sauce, broth, and cumin, and cook for 5 to 6 minutes more, until chiles start to soften. Transfer mixture into a high-speed blender, add tomatoes, and blend until smooth. Season to taste with salt.Step 3Combine chicken breasts and sauce in a large slow cooker. Set to high, cover, and bring to a boil. Once boiling, switch to low and continue to cook until chicken is cooked through, about 2 hours. Step 4Reserve sauce and transfer chicken to a medium bowl to shred. Pour 1 ½ cups sauce over shredded chicken and mix well to combine.
Step 1In a large bowl, combine all ingredients and stir until smooth and combined. Season to taste with salt.
Step 1Spread a generous amount of cheese mixture on one tortilla, then top with about 1/4 cup chicken and another tortilla. Repeat to assemble more quesadillas. Step 2In a skillet over medium heat, melt butter. Cook quesadillas on both sides until crisp and golden brown, about 2 minutes per side. Step 3Cut into triangles and serve with jalapeños and cilantro.
Step 1Preheat oven to 400º. Place peppers into a baking dish. Add a heaping spoonful of cheese mixture to the bottom of each pepper, then top with a heaping spoonful of shredded chicken. Repeat layering until bell peppers are full, ending with a top layer of cheese mixture. Step 2Bake for 30 minutes until cheese is melty and peppers are tender. Step 3Top with jalapeños and cilantro before serving.
Made it? Let us know how it went in the comment section below!
