Chicken Quesadillas
Prep Time
15 mins
Servings: 5
Ingredients
MORNING INGREDIENTS
- 2 Skinless, Boneless Chicken Breasts
- 1 cup Salsa
- 1/2 cup Water
- 1 (2.25 oz) package Taco Seasoning
EVENING INGREDIENTS
- 4-6 Flour Tortillas
- 1/4 cup Spreadable Margarine
- 1 cup Shredded Cheddar Cheese
- 1 Bag Of Salad
Directions
MORNING DIRECTIONS
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Place chicken, seasoning, water and salsa in crock pot.
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Turn on low 6-9 hours.
EVENING DIRECTIONS
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Place chicken on cutting board.
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Pour sauce at the bottom of the crock pot in a pan and boil until it’s thick enough to stick the chicken together.
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While sauce is boiling, cut the chicken against the grain every 2 inches and shred.
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Cover one side of tortillas with spreadable margarine and heat up griddle.
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Add chicken to the salsa mixture that is now thick.
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Place a tortilla, margarine-side-down, on the grill, top with chicken mixture and cheese, and top with another tortilla.
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Grill on both sides until brown, or crispy.
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Cut into wedges and serve with salsa for dipping with salad on the side.