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Why quesadillas?:

Quesadillas are a great weeknight dinner option. Because they are super easy to prepare, everyone loves a good quesadilla, and the flavor combinations are endless. And it is a great way to use up any leftover items from meal prep during the week.


What you will need:

  1. Instant pot tomatillo chicken or feel free to substitute shredded rotisserie chicken
  2. Cilantro
  3. Guacamole
  4. Jalapeno deseeded
  5. Cherry tomatoes
  6. Siete Foods Cassava and Chia grain free tortillas or their Almond flour grain free tortillas
  7. Butter
  8. Cheese
  9. Tomatillo salsa
  10. Optional sides: Instant pot cilantro lime rice and homemade avocado ranch crema

How to make the Instant pot shredded tomatillo chicken:

I like to make my shredded chicken in my Instant pot because it is super easy to prep, and leaves the chicken super tasty. But if you want to save time, get a rotisserie chicken and shred. First, set Instant pot to sauté function, add oil, and warm oil for 30 seconds. Add in the diced onions with salt + pepper and sauté for 5 minutes or until caramelized. And then add in chicken breast and brown a couple minutes each side. Add chicken bone broth and tomatillo salsa,  turn off sauté function, close Instant pot, seal valve, and set to manual high pressure for 10 minutes.

And once it is done cooking, let the pressure release naturally. Next, shred the cooked chicken with 2 forks. And since there will be excess liquid leftover, set Instant pot to sauté function, and let the shredded chicken simmer in the juice for 3-5 minutes.

How to prep shredded chicken over stove top:

If you don’t have an Instant pot, you can make the shredded chicken over stove top. Add the oil to a pot and warm through (about 30 seconds). And then add in the diced onions, salt + pepper to taste, and sauté for 5-7 minutes. Add the chicken breast and brown a couple minutes on both sides. Cover the seasoned chicken with the bone broth and tomatillo salsa. Heat the water over medium heat until you reach a rolling boil. And then turn down heat to a simmer and cook for about 15-18 minutes or until the chicken is fully cooked (internal temperature should read 165 degrees). And remove from the pot and shred the chicken.

How to prep the shredded chicken in slow cooker:

And if you want to prep the shredded chicken in the slow cooker. Add the chicken bone broth and tomatillo salsa to the bottom of the slow cooker. Add chicken breast to the slow cooker, sprinkle with salt and pepper, add caramelized onions (cooked in a pan with oil separately). And cook on high 2-3 hours or low for 4-6 hours. Chicken will be done once it reaches internal temperature of 165 degrees. And remove from the slow cooker and shred the chicken.

Making the quesadillas:

Making the quesadillas are easy once you already have everything meal prepped. You are going to first butter two tortillas, place the butter side down in a heated pan, add shredded cheese, tomatillo chicken, and place the second tortilla on top with the butter side facing up. Then cook your quesadilla a couple minutes each side, depending on how crispy you like it.



What to add to your quesadillas:

The fun part about this meal are all the toppings you can add to your quesadillas. And these include: guacamole, avocado ranch crema, cherry tomatoes, tomatillo salsa, cilantro, sour cream, Cotija cheese, red bell peppers, and jalapeños.

And if you want a side dish to go with the quesadillas check out this delicious Instant pot cilantro lime rice that pairs perfectly with these quesadillas.

You may enjoy these recipes too:

Tomatillo cashew flour enchiladas

Tomatillo Chicken Quesadillas


Instant pot shredded tomatillo salsa chicken

  • 2 chicken breast
  • 1/2 cup tomatillo salsa
  • 1 1/2 cups chicken bone broth Substitute: any type of broth or water you like
  • Salt and pepper to taste
  • 1/3 cup diced onions
  • 1 Tbsp oil
  • 2 Tbsp fresh cilantro

Tomatillo salsa

  • 10-12 tomatillos
  • 1 medium jalapeno deseeded
  • 1/2 of a medium roughly chopped yellow onion
  • 4-6 garlic cloves
  • 2 Tbsp oil I used avocado oil
  • Salt and pepper to taste
  • 1 handful fresh cilantro


  • 2 Siete Foods Grain Free Tortillas Substitute any type of tortilla you like
  • 1/2 tbsp butter or ghee
  • 1/3 cup cheese
  • 1/4 cup shredded tomatillo chicken


Instant pot shredded tomatillo salsa chicken

  • Set Instant pot to saute function and add oil (warm through about 30 seconds)
  • Add diced onions with salt and pepper and saute for 5-7 minutes, stirring throughout
  • Add chicken breast and brown a couple minutes on both sides
  • Add bone broth and tomatillo salsa making sure the chicken is covered in juices
  • Turn off the saute function, close Instant pot, seal valve, and set to high pressure for 10 minutes
  • Once done, let pressure release naturally (10-12 minutes)
  • Remove the chicken from the Instant Pot and with two forks shred the chicken
  • Optional: place the shredded chicken back into the Instant pot with the juices, set Instant pot to saute function, and cook down until most of the liquid is absorbed (about 5 minutes).

Tomatillo salsa

  • Add tomatillos, roughly chopped onions, whole garlic cloves, roughly chopped jalapeño, avocado oil, salt and pepper to a baking sheet lined with parchment paper
  • Bake 400 F for 20-25 minutes and broil for a few minutes after done
  • Carefully transfer to blender along with cilantro and blend
  • Optional add in: 1/4-1/2 cup bone broth, water, or vegetable broth to thin out the salsa


  • Add butter to one side of each of the tortillas
  • Place butter side down in pan
  • Add tomatillo chicken and cheese
  • Place second tortilla on top (with the butter side facing up)
  • Cook 2-3 minutes each side