Chicken Quesadillas

Ingredients:

2 chicken breast halves, boneless, skinless

1 tomatoes with chilis (Rotel style), diced

1/8 box or 1 ounce cream cheese 

2 tsp southwest seasoning 

2 cups shredded Cheddar cheese 

6 flour tortillas 

6 tsp sour cream 

1/4 cup salsa 

Put chicken breasts, Southwest seasoning, rotel tomatoes in crock pot. Raw-Low 6 hours. Raw- High 4 hours. Frozen- High 6 hours, Low 8 hours

Shred chicken with two forks.

Heat George Foreman grill or skillet. Use butter to coat the pan to keep tortillas from sticking. Apply before each new set of quesadillas.

Put open tortilla down. Using butter knife spread a little cream cheese on bottom. Add some chicken mixture, top with shredded cheese. Fold quesadilla in half, tilt in GF grill so that extra juices can drain if needed then close the lid. Cook until both sides are slightly golden. (Need to flip with spatula in the skillet). Cook approximately 5 minutes. I can fit two quesadillas in GF grill at a time.

Slice with a pizza cutter into wedges or smaller pieces as desired. Sour cream and salsa great to dip them in. 

We've added black beans inside the quesadilla if desired. We've also garnished with homemade guacamole.