Sunday, October 9, 2011

Chicken Quesidillas

For this recipe as well as many of my others, you need a large slow cooker. I also suggest buying Reynolds Slow Cooker Liners. You can find them at Walmart near the Ziploc bags. They come in packs of four and are pretty inexpensive. These save you time in clean-up.
2 large boneless, skinless chicken breasts*
2 cans original Rotel tomatoes
1 pkg. fajita seasoning mix
shredded cheddar or Mexican-blend cheese
6 medium whole wheat tortillas
sour cream
guacamole dip
1 can refried beans
1 bag Spanish rice mix
*Don't use the frozen chicken breasts that come in a bag. I buy a large family pack of fresh chicken breasts when they are on sale and freeze them in two's in Ziploc bags. The pre-frozen ones are full of water. They cook down to nothing. The fresh ones are better!
1. Place chicken breasts in bottom of crockpot. 
2. Cover with two cans of Rotel.
3. Mix fajita seasoning with water as directed on package.  Pour over chicken.
4. Cook on low for 7-8 hours.
5. When you arrive home, shred chicken into pieces and stir so the chicken is completely coated with the Rotel tomatoes.
6. Heat a griddle or large non-stick skillet on medium. Place a tortilla shell on griddle or skillet. Fill tortilla halfway with chicken mixture. Sprinkle with cheese.
7. Fold tortilla in half and grill on both sides.
8. Continue with remaining tortilla shells.
9. Serve with cooked Spanish rice and refried beans. (Follow directions on package.)
10. Add sour cream, salsa, and guacamole as garnishes if desired.

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