I don’t know about you, but I am still unwinding from all the bustle and fun of the holidays. We haven’t been “out” on purpose for the past three weeks, and it’s been heavenly! In my opinion, January is for snuggling up with warm cups of hot cocoa in front of fires and reading books… interspersed with movies watched under piles of quilts with big bowls of popcorn! Of course, the reality of January includes a lot of cleaning up, organizing, and catching up, too. So I’ve found myself drawn to low prep dinners that everyone will eat without much fuss. These quesadillas definitely fit the bill. Throw a few ingredients in the crockpot tomorrow and take a few moments out to enjoy a little peace, right? And don’t worry, even though they include a jalapeno and green chiles, they really aren’t too spicy.
Crockpot Chicken Quesadillas
Submitted by Mindy ~ The Sisters Cafe
4 chicken breasts
1 14 ounce can diced tomatoes
1 small can green chilies
1 jalapeno diced
8 ounces cream cheese
Combine all ingredients in crockpot and heat on low for 6-8 hours (or high for 3-4 hours). When the chicken is cooked, shred with a fork and return to the crockpot. Keep on low until you are ready to make quesadillas.
To make quesadillas: Heat skillet and drizzle with a small amount of olive oil, then sprinkle with sea salt. Warm each tortilla in the oil and salt . Sprinkle cheddar cheese on tortilla, add chicken and black bean. Top with another tortilla and cook for 2 minutes on each side. Serve with sour cream, cilantro and diced fresh tomatoes.
Recipe Source: When Life Gives You Kids by Lemon Poppy