Crock-Pot Chicken Quesadillas
4 Chicken Breasts(or chicken tenderloins){frozen is ok!}
1 can diced tomatoes with green chilles
1 pkg. cream cheese
2 cups "Mexican Cheese"
1 pack Tortilla Wraps
Sour Cream
Lettuce
Salsa
Fresh Diced Tomatoes
Butter
Spray inside of crock-pot with olive oil or cooking spray. Add chicken, can of tomatoes & pkg. of cream cheese. Cook on low for 5-6 hours {as always my crock-pot thinks low means med/high so I turned it to "keep warm" after about 4hrs}During cooking (or after) Stir chicken mixture with a fork to shred chicken.
Heat up a skillet on med, add a tiny bit of butter or olive oil. Place 1 tortilla in hot pan, add chicken mixture to 1/2 of tortilla leaving about 0.5 in rim to avoid it all "spoo-ging"(is that a word?!) out. Add a handful of mexican cheese & fold tortilla over. Cook about 3 min on each side until you've got a pretty golden brown quesadilla.
Use a big knife or pizza cutter to slice into triangles. Serve with your favorite salsa, sour cream, lettuce, or tomatoes. Pour yourself a margarita & say Ole'!
