This wonderful recipe comes from The Electric Kitchen via our monthly utility bill. The slow cooker is an energy saver, as well as a time saver and does a great job with almost any type of food. When it's time for dinner, the only prep left is to slice avocado, shred the cheese, if you haven't purchased packaged shredded cheese, and the assembling of the quesadillas. This is a simple, delicious Mexican meal that can be as low in fat and calories as you would like it to be by using low-fat sour cream, cheese and flour tortillas. We loved them, blessings...
Recipe:
3 boneless, skinless chicken breasts cut into strips
2 (14 oz.) cans black beans, drained and rinsed
1 cup chopped tomatoes
1 jalapeno pepper, seeded and minced (I used 1-2 tsp. minced Nacho Jalapenos that I had in the fridge)
1 medium onion, chopped
1 tbsp. minced garlic
1/2 cup chicken broth
1 tsp. cumin
1/4 tsp. pepper
olive oil for frying, if desired
10-12 8-inch flour tortillas
2 cups shredded jack cheese or more, if needed
low-fat sour cream
salsa
2 avocados, chopped
1. Combine chicken, black beans, tomatoes, jalapeno, onion, garlic, chicken broth, cumin and pepper in slow cooker. Cook on low for 6-8 hours.
2. In a heavy skillet, heat 1/2 tsp. oil over medium heat. If you don't want to use oil, simply heat the skillet.
3. Place one tortilla in pan and layer 1/4 cup shredded cheese and 1 cup chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has melted, flip quesadilla and cook on the opposite side.
4. Remove quesadilla from skillet and cut into quarters. Repeat process.
5. Serve with salsa, sour cream and avocado.
Yield: 5-6 whole quesadillas, depending on the size of chicken breasts used and the amount of chicken mixture used per serving.
