Chicken and Veggie Quesadillas

I’ve always liked quesadillas so I tried to make them myself. Holy Cow man, are these babies good. They’re fully jacked up with lots of veggies and shredded chicken that I can barely eat a full one.

Throw some chicken in a crock pot and let it do its thing for about 5 hours. I usually put a whole pound in there and have leftovers because this recipe calls for 6 oz. You can use more, it’ll just be meaty

In a skillet pan toss in:

1/2 chopped onion
1/2 chopped organic red pepper
1 TBSP Coconut oil
1/4 TSP Himalayan Crystal Salt

Cook this up for 4 minutes. Then add:

6 Mushrooms sliced or 5 oz

Cook for another 5 minutes, then add:

2 oz organic fresh spinach
1/2 cup frozen corn
1/2 cup canned and drained black beans
6 oz of shredded chicken

Cook this until the spinach looks done, nice dark green and wilty. Then put your oven boiler on low. On a big cookie sheet put 2 tortillas covered with shredded chihauhau cheese. I use 8 oz total between the two quesadillas. I put cheese, then the chicken and veggie mix and then more cheese on top. Put it in the oven for 2 minutes, flip ‘em and cook for another 2 minutes. Take them out and you’re finished! This makes 2 full quesadillas with a little extra. Depending on how much chicken I have, I can easily double this and have dinner for 4 or use as leftovers.

My version of quesadilla are jacked up with chicken, red pepper, mushrooms, onions, black beans and corn. Try me out!