Game Time Recipe: Spicy Turkey & Cheese Quesadilla Sliders

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #CollectiveBias

Through all my food quirks and passions, have you noticed that I’m a Sliders Girl?

Try these bite-sized, full of flavor Turkey and Cheese Quesadilla Sliders for your next game time or big game party. A perfect party dish. #VivaLaMorena #ad

Yes, that deserves capital letters. There are SO MANY reasons I love bite-sized foods – especially with foods that aren’t usually bite-sized – like hot dogs, pizza, burgers, and QUESADILLAS. (also worthy of capital letters) I don’t even need to get into all the many reasons – because the important one is that bite-sized foods remind me of PARTIES. Parties give me good feelings.

It reminds me of school dances and weddings. Even better, it reminds me of my brother and sister’s Bar and Bat Mitzvahs. True I had my own two years later, but I was way too revved up to eat or remember the food then. For my siblings, the catering company had an entire table devoted to bite-sized foods. Pizza bagels, pigs in a blanket, mini grilled cheese bites, and pretty much anything you would want to fill your stomach with. Ever since then, I seek out the original ideas when I’m being served snacks and appetizers. At our wedding, we had a Mashtini bar! Mashed potatoes in little martini glasses for all!

There were toppings galore! Are you starving yet?


Good if you are. My recipe doesn’t take that long to make. I was at a wedding last year (because it’s newly 2017 and all) and there were mini quesadillas! This made me so excited! I knew I had to try my own hand at them. I’ve been a LA MORENA® fan since I found their products in a little bodega years ago. Since then, I’m excited that my Walmart carries their products.


Not only that, you can enter these sweepstakes NOW for a chance to win some amazing prizes!


#VivaLaMorenaSweepstakes (NFL Playoffs)

I’m a big LA MORENA® fan, and I have been for awhile now. The company has been providing us with the taste of the authentic Mexican home for over 35 years now! They are a leader in peppers, and I’m learning to get my heat on with them.

Quesadillas are a bit funny to make. They are so easy and quick, once you get the rhythm of them. Generally, you don’t want them too thick, so you put the cheese on only one half of them. I tend to use cheese across the board, but then put the other toppings on only one side. Then you have choices galore! You can use ground turkey or deli turkey. You can use any deli meats. You can use flour tortillas or corn tortillas! You can get your spice and heat from various places. One of my secret ingredients is LA MORENA® Chipotle Peppers in Adobo. I’ll write about it in more detail in my recipe, but remember that a little goes a long way – and that you can use the peppers, just the sauce, or both. You’ll know the tastes of your party:

I tend to start light – focusing on intense and wonderful flavor -and build from there.

Recipe Time:

Spicy Turkey, Corn & Cheese Quesadilla Sliders

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4

Spicy Turkey, Corn & Cheese Quesadilla Sliders


  • 2 tsp olive oil
  • 4 Flour or Corn Tortillas (I chose flour)
  • 1 cup cheddar cheese, shredded
  • 4 slices thin turkey breast
  • 8 avocado slices, thin
  • 1/2 cup corn
  • 1/2 cup LA MORENA® Beans
  • 1/3 cup LA MORENA® Sliced Jalapenos
  • LA MORENA® Chipotle Peppers in Adobo - 13 oz can - only a bit packs a punch
  • 4 oz. sour cream (optional)


  1. Heat up 1/2 tsp olive oil (or any oil) in skillet on medium heat
  2. Place one flour tortilla at a time in the skillet and sprinkle with cheese
  3. Then add toppings to one half of the tortilla - add turkey, avocado, corn, LA MORENA® Sliced Jalapenos, LA MORENA® Beans, and use one LA MORENA® Chipotle Peppers in Adobo OR
  4. Spoon on just the sauce of the LA MORENA® Chipotle Peppers in Adobo
  5. Add sour cream and guacamole
  6. Once tortilla is warmed through, fold it over to form a half circle quesadilla and toast one side
  7. When the cheese has melted and you can see golden-brown spots on the underside of the tortilla, the quesadilla is ready
  8. Transfer to a cutting board and slice into wedges - "sliders"
  9. Wipe the skillet clean and repeat
  10. Keep going with remaining tortillas and fillings


Tip: I chose cheddar cheese to make it more kid-friendly, but feel free to use pepper jack for even more heat. An extra dollop of guacamole would be great in place of fresh avocado. LA MORENA® Chipotle Peppers in Adobo - the sauce is tangy and slightly sweet. You can use the peppers for intense and smoky heat, but also have the option to just use the sauce for great flavor. You can do both too!

If it’s game time or you’re having a big game party, here’s my favorite checklist:

Decorations – banners, streamers, real or inflatable footballs, balloons
Drinks – sodas, juices, seltzers, water, and coolers, buckets, small tubs, ice
Food – finger foods, chips and dips, wings, and of course – quesadilla sliders
Dining – plates, bowls, cups, cutlery, platters, trays, napkins, serving bowls
Seating – enough seats in front of the TV for everyone, folding chairs, lawn
& camping chairs come in handy too! Put out throw rugs, blankets and pillows

What’s your favorite bite-sized snack or appetizer for a game time party?

Slow Cooker Chicken Tacos With Jalapeño Peppers

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VivaLaMorena #CollectiveBias

Now that it’s officially the holiday season, I have been finding myself on a cooking and baking spree. This isn’t the old me, for sure, but if there’s one thing I’ve learned it’s that sometimes people don’t change at all, and sometimes they do when they really need the change. And the fact is – I’ve been building my days differently. There’s still the morning rush – which is sometimes slow and rich and deep and soulful. And sometimes we rush and cough and want to cry. Mostly we ease our ways there – with good breakfast and even better music. I drop my kids off at daycare and school, come home for a beautiful and alone breakfast, and then I construct the day. It always involves writing and photography, and errands and appointments.

Occasional breakfast dates and pie bars and meetings. Photo shoots and lunch dates and just an hour to read email sometimes. And then lately, it’s more. It’s errands and ingredients. It’s bringing out the slow cooker. It’s experimenting.

I’ve only just discovered my love for the slow cooker, but I know I have loved it from afar for many years, while enjoying dishes that OTHER people have made. It’s rewarding and fun to get into cooking this late in the game, but it’s opened up a whole new world. We have so many holiday events coming up. House guests and parties and potlucks and feasts. I personally love this slow cooker chicken recipe because it’s so easy! Then you can customize it however you want! Lately I’ve found a real love for La Morena Jalapeño Peppers. I first found them at a little bodega/market in the next town, over the bridge.

I really recommend these particular peppers for your recipe. YUM.

La Morena has been providing US consumers with the highest quality products made in the style, and with the taste, of authentic Mexican home and traditional recipes for over 25 years. La Morena is the leader in the chiles and peppers category, and a La Morena customer is one who appreciates quality and tradition. I find their taste to be very distinct.

The actual slow cooker chicken is the easiest recipe in the world!!! You just buy 1-2 pounds of boneless, skinless chicken breasts and put them at the bottom of the crockpot. Then add a salsa of choice (I used Newman’s Own Farmer’s Garden Salsa) and a packet of taco seasoning. I buy the kind without MSG. Cover the chicken breasts evenly with taco seasoning and salsa, put on your slow cooker. And walk away. That’s really it for the chicken itself! I’ll put it all out in a nice recipe for you:

Slow Cooker Chicken Tacos With Jalapeño Peppers

Slow Cooker Chicken Tacos With Jalapeño Peppers


  • 1½ pounds of boneless, skinless chicken breasts
  • 1 1.25-ounce packet taco seasoning - I like low sodium or no MSG
  • 1 16-ounce jar of your favorite salsa - I use Newman's Own Farmer's Garden Salsa because I really love the little vegetable chunks
  • For serving tacos: tortillas or taco shells - I used taco boats, as you can see! Then I personally love La Morena Peppers, black beans, cheese of choice, sour cream of choice, and vegetables of choice. Hot sauce too


  1. Place chicken breasts in the bottom of the crock-pot
  2. Sprinkle taco seasoning evenly over chicken
  3. Pour salsa on top and spread it out evenly
  4. Cook on low (for 6-8 hours) or high (for 4 hours) - I did four hours and it was perfect
  5. Just before serving, use two forks to shred the chicken. It will be like pulled chicken at the end, in consistency. And I used a very chunky salsa so results may vary!
  6. Stir to evenly distribute salsa throughout chicken.
  7. Serve immediately with desired toppings. Take photos on your deck. Enjoy!

Results may vary because tacos mean something differently for everyone. For me, the peppers make it really special and an awesome holiday recipe. Add some red sauce and it can totally be red and green too, if you’re feeling very festive, like I often am. You can cook your chicken any which way, but for me, the slow cooker did a nice and even job and I LOVE the shredded/pulled consistency of the chicken in the end. It also makes the house smell incredible all day long.

Which variety of La Morena peppers would you love? And how would you use them in a recipe?