Last week, I made one of my favorite slow-cooker recipes: Slow Cooker Pork Tacos. I used chicken breasts and thighs because @ndoto doesnâ€™t like pork, but the process is the same â€“ and the result is fragrant, spicy, earthy, buttery chicken.
A LOT of chicken, with a lot of leftovers. On the first night of leftovers, the tacos are still amazing. The second night, too. But then it starts to get a little repetitive, so I usually mix things up to finish off the last of the meat. Quesadillas are similar to tacos, but different enough that it breaks up the monotony. To add some different flavors, I decided to cook up an onion â€“ and then I saw a couple of potatoes in the pantry that were on their last legs and just begging to be used up.
The one problem with quesadillas â€“ especially quesadillas filled with soft meat like this â€“ is that they can be overly squishy. You get a crispy tortilla, but then a lot of soft filling. So what if I added crispy roasted potatoes? Sounded like it was worth a try.
Did it work? Well, sort of. The potatoes came out of the oven crispy, golden brown and cooked through. But after being pressed inside the tortilla with the moist meat and cheese, most of the crispiness was lost. But, it still added texture, and complemented the rest of the flavors perfectly. If I didnâ€™t have the leftover meat, I think the potatoes, onions and cheese could easily stand on their own for a lighter, flavorful quesadilla.
Hereâ€™s the recipe if youâ€™d like to try it too. Let me know what improvements you make!