Ingredients
2 lb. bone-in skin-on chicken thighs
1 tbsp. extra-virgin olive oil, plus more for drizzling
kosher salt
Freshly ground black pepper
1 15-oz. can diced tomatoes
1 tsp. chili powder
1 tbsp. cumin
3 cloves garlic, chopped
2 plum tomatoes, seeded and diced
1/2 c. diced red onion
1/2 c. freshly chopped cilantro
Juice and zest of 1 lime, plus wedges for garnish
2 1/2 c. shredded Cheddar
1/4 c. crumbled cotija, plus more for garnish
8 large flour tortillas
Preparation
Step 1Heat a non-stick skillet over medium-high heat. Rinse chicken and pat dry with paper towels. In a medium mixing bowl, mix chicken with 1 tablespoon oil and season with salt and pepper. Sear chicken in batches on all sides until browned but not cooked through. Add chicken, canned tomatoes, chili powder, cumin, and garlic to the bowl of a slow cooker; stir until well combined and cook on low for 8 hours. Step 2Meanwhile, prepare pico de gallo. In a small bowl, mix together tomatoes, red onion, cilantro, 1 teaspoon lime zest and 1 tablespoon lime juice, and season with salt. Set aside. In another bowl, combine cheeses. Step 3Transfer chicken to a rimmed sheet pan to cool slightly; remove skin and bones. Shred chicken using 2 forks. Skim fat from braising liquid and discard. Add 1 cup braising liquid to chicken and season with salt and pepper.Step 4Preheat a large skillet over medium-low heat and drizzle with olive oil. Add 1 flour tortilla and sprinkle with cheese mixture; add a layer of chicken and top with more cheese. Place another tortilla on top. Cook until tortilla is light golden brown and cheese begins to melt, 1 to 2 minutes, then flip and crisp other side. (If the quesadilla is browning too quickly, turn down to low heat.) Repeat steps for remaining quesadillas.Step 5Cut each quesadilla into wedges and top with pico de gallo, crumbled cotija, and lime wedges.
