(These measurements are just a guess. I have never actually measured anything when making this meal because it's different everytime. It's a great way to use up leftovers or as I like to call a clean out the fridge meal.)
Ingredients:
3 Cups cooked chicken breasts or thighs (or a combination of both), shredded
1 Cup Salsa
1/2 Cup yellow corn
1/2 Cup white corn
1/2 Cup black beans
1/4 Cup chicken broth
Pickled Jalapenos, chopped
Green Onions, chopped
Cilantro, chopped
Cumin
Shredded Cheese
Hot sauce (optional)
Directions:
Place all ingredients, except cheese, in crockpot and cook on low, until warm and flavors mixed through.
Place chicken mixture over half of 1 tortilla. Sprinkle with 3 tablespoons cheese and fold in half.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in pan. Cook 2 minutes on each side or until lightly browned. Repeat procedure with remaining quesadillas. Cut each quesadilla in half.
Serve with salsa and sour cream.
Once upon a time, I could not cook hot dogs without setting off a smoke alarm. My oven was used to store shoes and grocery shopping was never on my to do list. I've learned a lot trying to keep 3 boys well fed. And I invite you to take a peek into the meals I serve at the dinner table. If you don't own a crock pot you should either find another Blog or put "Buy a Crock pot" on the top your own to do list.
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