This is such an easy and versatile meal, I just couldn't wait to share it.
Throw most of the ingredients into the slow cooker in the morning and let it simmer and cook all day. Come home, throw in the cream cheese and you're all set.
There's nothing like an ooey gooey quesadilla for dinner!
Don't forget to smear it with this amazing Avocado Garlic Aioli. This stuff rocks, I could eat it with a spoon. Make a big batch, keep it in the refrigerator and put it on just about anything. Except for ice cream.
Then of course, if you're like me, you'll drizzle more of this awesome sauce on top.
Corn tortillas for me, whole wheat tortillas for the rest of the family. Perfect.
2 - 2 1/2 lbs. chicken breasts, skinless and boneless
1 small can of tomato paste
1 jar green salsa, I think mine was about 15 oz.
1 tsp. salt
1 tbsp. chili powder
1 tbsp. Taco Seasoning (or just more chili powder)
1 can corn, drained
1 can black beans, drained and rinsed
8 oz. cream cheese
Corn or flour tortillas or tortilla chips
Avocado Garlic Aioli
Put chicken in crock pot. Combine tomato paste, green salsa, corn, black beans and seasonings in a bowl and then add it to the slow cooker. Cook for 5 - 7 hours on low. Cut the cream cheese in chunks and add them to the slow cooker. Let melt for about 20 minutes or so, stir and enjoy.
This is great on nachos too!
More food on a tortilla!
Pineapple Black Bean Enchiladas
Southwestern Chicken Wraps