I love Mexican food! But sometimes I want to get my Mexican fix without leaving the house and saving a few bucks. Enter these easy chicken quesadillas.

For this recipe, I use my Crock-Pot Mexican Chicken (recipe found here) as the main ingredient. With the peppers, onions, tomatoes, and spices already in the chicken, all you need is cheese!! As any Mexican food connoisseur knows, queso is where its at! For this recipe, don’t buy the pre-shredded cheese – it just doesn’t melt right (plus it has some gross ingredients). Instead, buy the block of Monterrey jack cheese, grab a grater, and get to shreddin’!

Chicken Quesadillas

Ingredients

1 crock pot of Mexican Chicken

1 lb block of pepper-jack cheese, shredded

1 package of 8” tortillas (prefer whole wheat)

Directions

In a non-stick skillet heated to medium, lay down 1 tortilla shell.

Sprinkle shell with the shredded cheese, making sure to cover the shell with plenty of cheese.

As the cheese melts, put 1/8th of the Crock-pot Mexican Chicken on 1/2 of the cheesy tortilla shell.

When the cheese is melted and starting to bubble, flip the plain cheese half of the tortilla over the half with the chicken and press down to seal.

Flip the quesadilla over to make sure both sides are golden brown and crunchy.

Place the quesadilla on a cutting board and with a sharp knife, cut into 4 wedges.

Top with sour cream and serve immediately!

Enjoy!

*Note: Depending on the tortilla shell you use, with 2 oz of shredded Monterrey Jack cheese and 1/8th of the chicken mixture, each quesadilla is about 300 calories. You can save more calories by using whole wheat, lite, or low carb shells.

Much Love,

M