These fried quesadilla tacos are just what your Taco Tuesday needs!
It’s a marriage of two of our favorite Mexican dishes – quesadillas and tacos! Take the cheesy, crispy quesadilla and pair it with the toppings of a traditional taco, and you’ve got a dinner your family will ask for over and over.
Michelle Malie shares her recipe for Quesadilla Tacos.
To find more of Michelle’s recipes and ideas, follow her on Instagram at @thecookiekitchenbakery.
Salsa Verde Chicken Street Tacos
- 4 chicken breasts
- 1 packet taco seasoning
- Garlic salt and pepper – to taste (generously cover the chicken breasts)
- 1/2 chopped onion or 1 tablespoon dried minced onion
- 2 cups salsa verde
In a slow cooker, cook on high for 4-6 hours.
Serve on corn tortillas or fried quesadillas. Garnish with chopped white onion, chopped cilantro and lime wedges.
- Yellow corn tortillas
- Mexican shredded cheese
On a griddle, heat corn tortillas for about one minute on medium/high heat. Flip over and cover with shredded cheese. When cheese is just melted, flip tortilla over again, cheese-side down. Let it cook the cheese until slightly crispy. Eat as is or serve as your taco shell.