- 4 chicken breasts
- 1 (14 oz) can Rotel
- 1 small can green chilis
- 1 (8 oz) package cream cheese
- Monterrey Jack cheese
- 2 Tablespoons melted butter
A few ingredients, great taste. Just another recipe to throw in the crockpot in the morning and have a good dinner by night. I’ve really been in to using Rotel lately. My favorite is a can of Rotel mixed with Velveeta cheese. Pop it in the microwave and you have a perfect dip!
Spray your slow cooker with non-stick cooking spray. Place your chicken breasts in the slow cooker. Dump in the diced tomatoes, green chilis, and cream cheese. Place the lid on the slow cooker and cook for 6-8 hours on LOW or 3-4 hours on HIGH. Once the chicken is cooked, take the chicken out and shred. Return chicken to slow cooker (mix it in and it will absorb some of the juices so it’s not so runny)and keep warm until ready to make quesadillas.
To make quesadillas, heat a skillet over medium heat. Top half of each tortilla with cheese and a scoop of the chicken mixture (I found it worked best to use a slotted spoon so that I got rid of as much as the juice as possible). If you want some heat, add some chopped jalapenos to the quesadilla. Fold the tortilla over and press down. Lightly brush melted butter (or olive oil) on both sides. Cook two filled tortillas at a time (3-4 minutes each; until they are golden brown), turning once.
Serve with your favorite salsa, guacamole, and sour cream.
Recipe Source: www.sixsistersstuff.com