Easy to Make - Shredded Chicken Quesadillas

First of all, just wanted to let you all know this is a slow cooker recipe.  Normally when I make the chicken, I fry the breasts up and then pop them directly in the tortilla.  This was was much less stressful, and significantly took down the cooking and prep time.  Here are the ingredients you will need:

• 2-3 Chicken Breasts, Trimmed
• 1 Clove Garlic, Chopped
• Half Can of Salsa
• Veggies (of your choice; optional)
• Shredded Cheese (of your choice)
• Tortillas (12 count)
• Salt and Pepper (add to taste)

First of all, prep the chicken for the slow cooker the night before.  I trimmed the chicken, and added it along with the garlic, salsa, and salt and pepper.  At this stage, if you're using vegetables, you could add those at this time as well.  Once all mixed in together, place in the refrigerator for the next morning.  After the chicken breasts have had time to marinate overnight, just place the slow cooker on low heat, and head off to wherever you need to be--it will do the rest of the hard work for you.

By the time you make it back home from work, school, or whatever you find your time going toward...you chicken should be 100% completed.  It will need at least 6 hours on low heat setting for the chicken to be cooked all the way through.  Being cautious (and having a lot to do that day), I gave my slow cooker about 8 hours with the chicken; the result was phenomenal, it fell apart at the touch of my fork.

This is of course what we're looking for here, we want it to shred easily so we can add it to the tortillas, and make them more filling.  The next and final step, heat up a skillet to medium heat, and make sure it is well oiled (vegetable or olive will work, not PAM); you will need to re-oil it for each quesadilla you make.  Gently place a tortilla in the hot skillet, add your choice of cheese, the shredded chicken mixture, and anything else you would like at this stage (fresh veggies, jalapenos, etc.).  Once all ingredients are on the tortilla, cap it off with another tortilla on top.  Just press down on the top with a spatula, as it should flatten out the mixture a little more once the cheese melts and expands between the tortilla shells.  (Trust me, you'll thank me for that second tortilla when it's time to flip it :)

That's it, brown the tortillas as you like, and once done pop it on a plate, cut it up (pizza cutter works best), and serve it up with whatever you like your quesadillas with -- personally, I like mine with spanish rice and guacamole...mmmmm.

Hopefully this is something easy you can find some time to try out.  The best part is, you don't have to use all of the meat.  Let it cool, and then freeze it for a treat you can enjoy in the future.

Eat on,

--J