I like making meals in the slow cooker on those days where I’ll only get to cook a little bit at a time. One of my favorite (and probably easiest) meals to cook on my slow cooker is BBQ chicken. I simply add my rinsed boneless chicken onto the cooker and add a bottle of BBQ sauce with a couple tablespoons of honey. Let it cook on low for about 6 hours or until chicken can be pulled a part easily. And that’s it! I actually made this meal for Labor Day. The next day I had all this BBQ chicken left over that I simply was not going to let go to waste. Enter this yummy goodness of a Tex Mex meal; BBQ Chicken Quesadilla. Super simple and super tasty!
What You’ll Need:
2 tbsp olive oil
2 tbsp fajita mix
1 red bell pepper
1 green bell pepper
1 cup Tex Mex shredded cheese
Sour Cream (I use greek yogurt as a substitute for sour cream)
2 tbsp butter
What You’ll Do
- Chop your onion, red and green peppers into long strips
- Heat 1 tbsp of olive oil in a pan. Once hot add onions, peppers, and fajita mix to pan. Cook for a few minutes until onions are translucent and peppers are cooked slightly (about 3-4 minutes). Add your cooked chicken to the mixture with any leftover BBQ sauce.
- In a clean skillet heat butter until melted but not burnt. Add a tortilla and move it around until buttery. Add the chicken and onion mixture on top of the tortilla, and about 1/4 cup of cheese. Add another tortilla on top and pat it down.
- Flip tortilla over so that both sides cook evenly and golden brown. Remove from skillet and cut in half or quarters. Repeat these steps with remaining tortillas. Serve with a side of salsa and sour cream.