This recipe for shredded chicken quesadilla is on heavy repeat here at home. My sons often ask me to make this, but only while they use a southern accent and exaggerate saying quesadilla. Part of being a kid, right? Haha! This is delicious and in our opinion tops any you’ll ever try at any restaurant. Feel free to enjoy it on a Taco Tuesday and mix up your taco game.
Ingredients
- 2 tbsp olive oil
- 6 chicken cutlets
- Mexicana Organic Mango Salsa
- Chicken Bouillon
- Queso Fresco
- Shredded Cheddar Cheese
- Cilantro
- Salt and pepper, to taste
- Soft Corn Tortilla Taco Shells
Prepare
- Using an Instantpot, set it to saute and warm olive oil. Cut your chicken breasts down to cutlets. Salt and pepper the chicken and saute in the Instanpot.
- Cook each side for 3 – 4 mins, long enough to sear and brown some.
- Turn off the saute function. Place 16 oz. of the mango salsa in the Instant Pot with the chicken, along with 1 cup water, and 1 chicken bouillon. Place lid on Instantpot and set to pressure cook stew/meat for 30 minutes.
- When completed, carefully release pressure from your Instantpot. Place chicken on a cutting board and shred with two forks. Place the chicken and juices from Instantpot in a bowl.
- Warm a nonstick skillet on medium heat with 1 tbsp olive oil. Clean and dry the cutting board. Place a corn tortilla on it and top with shredded chicken, salsa, cheeses, salt and pepper, and place another corn tortilla on top.
- Place on pan and heat 1-2 minutes per side. Bring to a plate and cut into quarters. Repeat until you’ve used all of the chicken and serve warm with additional salsa. Enjoy!
