Chicken Quesadillas

This is the first of the satellite recipes from my master recipes I presented and demonstrated in this video:  

In the video, I demonstrate how I prepare 12 freezer-to-crockpot recipes in 30 minutes and for under $200.  

The shredded chicken recipe makes fantastic chicken quesadillas! 

Here is the recipe for shredded chicken: 

Ingredients:

6-7 boneless, skinless chicken breasts

2-3 teaspoons salt

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons chili powder

1 teaspoon black pepper

1 teaspoon cumin

1 cup olive oil

3 cups Pace Picante sauce

Dump all ingredients into a crock pot and cook on low for 7-10 hours.

Use two forks to pull the cooked chicken breasts apart while it’s still in the crockpot.  The shredded chicken will soak up the sauce.

To pre-prepare freezer to crockpot meals, follow the instructions in the video and/or see this post: https://theflyingkitchen.com/prep-12-big-family-dinners-in-30-minutes-for-under-200/

I tried the hand-mixer method to shred this chicken, and it worked well.  Here is a video demonstrating how I shredded the chicken:

The chicken I used was about half of the above recipe.  

Here is the video of how I made the quesadillas:

Quesadilla Recipe:

a little olive oil in a spray bottle

Shredded chicken from the above recipe

soft-taco sized tortillas

8oz cream cheese, cubed 

colby/jack blend shredded cheese

for dipping:

Pace medium picante sauce

sour cream

guacamole, if you have it

Heat a cast iron skillet over medium-low heat.  Spray with olive oil.  Place one tortilla in pan and sprinkle with a little cheese.  Distribute about 1/3 cup shredded chicken over the cheese.  Dot with a few pats of cream cheese.  Top with more cheese.  Add another tortilla over the top of the whole thing.  Spray the tortilla.  When the cheese has melted enough to glue the top tortilla to the quesadilla, flip with a spatula.  If you find that the bottom tortilla cooks to quickly, lower heat and cover the pan to trap the heat in the pan and help the cheese melt faster. 

You’ll only need to cook the tortilla for a couple minutes on each side.  When the quesadilla is toasted on each side, use a spatula to lift it and place it on a cutting board. Use a pizza cutter to cut each quesadilla into fourths.

Dip each quesadilla wedge in salsa/sour cream/quacamole.