Slow Cooker Chicken Quesadillas

Mexican food is the perfect combination of all of my favorite things to eat: meat, cheese and bread. Plus, tortillas are awesome flexible bread that you can wrap around your food, turning any meal into something you can eat with you hands. Pure awesomeness.

Of all the homemade Mexican food I've made over the years, these chicken quesadillas are me and my leading man's all time favorite. The chicken gets a great flavor and the slow cooker makes it tender enough to shred, cutting down on the difficulty of the recipe.

The meat is pretty versatile, it could be used for assembling pretty much any Mexican dish you like, but man does it taste awesome in a quesadilla. The slow cooking process with the salsa and taco seasoning also works great with any meat. I've used flank steak and it made some great tacos.

Slow Cooker Chicken Quesadillas

(Chicken recipe from My Chocolate Therapy)

For the Chicken

2 skinless chicken breasts

1 1/2 teaspoons homemade taco seasoning mix or packet mix

1/2 cup of your favorite salsa

In a slow cooker, combine all ingredients, coating the chicken in the taco seasoned salsa.

Cook on low for 3 hour or high for an hour and half or until chicken is cooked through. Remove from the slow cooker and shred with a fork.

*Recipes generally call for longer cook times but I find that for whatever reason, my slow cooker cooks food a lot faster than that. I suggest checking your meat periodically or relying on whatever cook times work with your machine.

For the Quesadillas

Shredded Chicken

Mexican cheese blend

Flour tortillas

Butter

Warm a non stick frying pan over medium heat. Spread a very light coat of butter on one side of a tortilla.

Lay the non buttered side down on the frying pan for 10-15 seconds or until that side is slightly warmed. Turn it over, butter side down, and lay down the desired amount of cheese and meat onto half of the tortilla, folding the other half over on top.

Press down on the folded half with a spatula and cook for 30 seconds to a minute or until desired browness is achieved. Flip and cook another 30 seconds or until side is browned and inside is gooey and delicious.

Serve with a dollop of sour cream and some guacamole.