Crock Pot Cilantro Lime Chicken Quesadilla Recipe

Crock Pot Cilantro Lime Chicken Quesadilla Recipe (OAMC)

Serves 4-6

Ingredients:
2 tablespoons taco seasoning*

1 cup chicken broth

1/2 cup salsa

1 tablespoon fresh cilantro

Juice of 1 lime
1/2 teaspoon of salt

2 lbs boneless skinless chicken breast (approx. 4 chicken breasts)
Tortillas (regular or low carb)
Shredded Cheese

*If your making this for small children and do not want to use taco seasoning - you can omit it and they will still taste great*

Put all the ingredients in the Crock Pot. Give it a stir and and cook on low for 5-6 hours. Shred the chicken in the crock pot anytime after it is cooked through and tender. After 5-6 hours, remove the meat (shredded and drained) and place approx. 1/2 cup of meat and a 1/2 cup of cheese on a tortilla that has been pre-sprayed on the outside with non-stick cooking spray.

Top the bottom tortilla, meat and cheese with a second tortilla (also sprayed with non-stick cooking spray on the outside). Bake in a Quesadilla Maker or in an oven or toaster oven at 400 degrees for 10-15 minutes or until it is toasted on the outside and the cheese is melted. Cut the quesadilla into wedges and serve.

Tips:

(1) This meat can be frozen with the juice and used for OAMC (Once A Month Cooking).
(2) This recipe is mild. If you prefer a spicy quesadilla meat, add hot sauce to the crock pot.