Crock Pot Chicken Quesadilla’s for #WeekdaySupper

I know what your thinking!! How can you make a Quesadilla in the Crock Pot?? Well you actually don’t, but you make the insides of it and assemble after a hard day at work! Wouldn’t you like to just come home, warm up a saute pan or preheat your oven and be ready to go?? I remember reaching out to my friends the day I decided to give this a go asking what everyone’s tips and secrets were on how to make a successful quesadilla! Every time I make them I try it a different way because every time I flip them, all the stuff falls out. Maybe I don’t use enough cheese to hold it together (hey I try to cut calories and fat anyway I can!) or as my husband says, “I’m too rough!” Well you have to move fast! I’ve never gotten the “art” of flipping down, I still can’t make a decent pancake because I can’t flip them very well. I try, they always end up tasting good, however they don’t look pretty. I also received a quesadilla maker one year for Christmas, I’ve used it plenty of times, but it’s still messy, things still fall out, however you do not have to flip anything! When I order them a Quesadilla while dining out I always take note of how they are cooked in hopes to bring home a new secret, I’ve even tried buying the large tortilla’s and I fill them half way and fold them over, pop them in the pannini press and wala, cut them into four pieces. Another friend suggested using a pizza pan (with the holes in it) lie out one tortilla, fill, top it and bake it, I haven’t tried that one yet but that’s next on the list! What is your trick? Share please.

I wanted something simple here, something I could throw in, just assemble on a busy night and put out all the toppings for everyone to make to their own liking. Of course I had to make one with just cheese for my picky daughter, I even tried sneaking in some peppers but nope…….it didn’t work!  Oh and make sure you scroll down and see my great idea on what to do with the leftovers! Well besides make more Quesadilla’s of course!

What you’ll need:

2 large chicken breasts
Assorted bell peppers, sliced (I used one each of yellow, red and green)
3 oz of reduced fat cream cheese
Salsa
Tortilla’s
1/2 envelope of Taco Seasoning

Toppings of Choice:
Salsa
Sour Cream
Shredded Cheddar or Montrary Jack Cheese
Green Onions
Hot Sauce

In a crock pot add the chicken and pour the salsa over it. Sprinkle the seasoning over the mixture. Dollop the cream cheese on top of the mixture. Place peppers on top, cover and and cook on low for 5 hours.

Take chicken out and shred it. Add it back to the crock pot stirring the rest of the ingredients together.

Place a skillet over medium heat, spray with non stick spray and add a tortilla. Add mixture on top and sprinkle cheese to your liking. Add another tortilla on top and cook a few minutes, let the cheese melt! Carefully flip the tortilla and cook on the other side for a few minutes, making sure you don’t burn them. Remove and continue with as many as you desire.

Serve with whatever toppings your family enjoys! Wala simple dinner!

I had some leftover and I didn’t want to make more quesadilla’s the next day for lunch so I had this brilliant idea to make a sandwich/pita out of it. It tasted amazing cold so I thought why not make it a sandwich!

Check out what other speedy and yummy recipes are being featured this week:

Monday | MealDiva: Thai Portabello Mushroom Wraps

Tuesday | Melanie Makes: Skillet Stuffed Peppers

Wednesday | Momma’s Meals: Crockpot Chicken Quesadillas

Thursday | Take A Bite Out of Boca: Mediterranean Pita Pockets

Friday | Gluten Free Crumbley: Skirt Steak Salad