I admit that while I love summer and grilling, I find it hard to make my bi-weekly menus in the summer. I don't like to eat a lot when it's hot out. I don't like heavy meals in the summer and I don't like to use the oven because we dont' have air conditioning. I try to do most of my meals on the grill and in the slow cooker. Because of this, however, by mid-summer I am running low on ideas. I found this idea and it seemed perfect. I decided to do the chicken breasts in the crock pot and it turned out perfect. The idea for this was a recipe for an appetizer but I wanted to make it into a meal so I adjusted the quantity for the three of us. If you're feeding more, you may want to adjust it again. Once again, my measurements are approximate because I did not follow the recipe when making this.
BBQ Chicken Quesadillas
3 Boneless, skinless chicken breasts
2 C Barbeque sauce
(I used KC Masterpiece Hickory Brown Sugar)
8 flour tortillas
Shredded Cheddar Cheese
Place chicken breasts in crockpot and cover with barbeque sauce. Cook on low for 8 hours or high for 4 hours. Remove chicken and shredd with a fork. Place even portions of chicken on one tortilla then add 1/4 cup shredded cheese (more or less according to your taste). Place second tortilla on top. Heat 2 Tbsp canola oil in skillet over medium heat. Add quesadilla and cook until lightly browned, approx 3-4 minutes per side. Remove to serving platter and use pizza cutter to cut into 4 slices. Top with sour cream and salsa. Repeat with remaining tortillas.
Shared at: Lady Behind the Curtain