If you follow along on Facebook, Twitter or Instagram, you probably saw this photo.
You might have also read that this was Charlie's plate. It totally got cold while I was photographing it….
What I didn't mention, Is that while photographing it, I forgot that mine was on the stove top and it definitely burned.
They're still good crispy in case you're wondering…
I'm queen of opening the fridge, grabbing whatever I see first, throwing it in the crockpot and hoping and praying it's edible at the end of the day.
I'd say I'm successful about 80% of the time.
I'll take that.
It's almost time for me to go back to work, so the more recipes I have that can be thrown (literally) together the night before or morning of, the better for my sanity!
So here's how the CROCKPOT Chicken Quesadilla's went down y'all…
2-3 Large Boneless Skinless Chicken Breasts
1 Cup Salsa
1/3 Cup Queso Cheese Dip
1/2 Packet of Ranch Dip Mix
Yep, that's all.
Here comes the hard part…
Throw the first four ingredients in your crockpot and turn it on….
I stirred it up, turned it on high and put the lid on.
I started this in the morning and we were having it for lunch so I cooked it on high. You can definitely slow cook it all day on low for a dinner meal instead.
Once the chicken was cooked, I shredded it and let it simmer in the salsa/cheese/ranch mix for another 30 minutes or so.
Then, I put my tortilla shell in a pan and filled it with my crockpot quesadilla chicken and shredded cheese. I cooked it until the cheese was melted and it was slightly (or burnt in my case) browned on each side.
It turned out really, really good!
It had a little kick (I used Medium salsa and cheese), and really great flavor!
I plan to double or triple this recipe once I go back to work so I have some lunches for the work week, too!
A great big spoon full of sour cream on top and these babies were ready to go! (after they were photographed….and cold)
So glad you stopped by today. Have a great weekend y'all!!!