Slow Cooker Chicken Quesadillas

Ingredients and Weight:

• 2 boneless, skinless chicken breasts (1 pound)
• 1 onion, chopped (1 cup)
• 2 bell peppers (any color), chopped (2 cups)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1/2 cup taco seasoning
• 1/2 cup shredded cheddar cheese
• 1/4 cup shredded mozzarella cheese
• 8 (10-inch) flour tortillas

Preparation Time:

15 minutes

Cooking Time:

6-8 hours on low or 3-4 hours on high

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. Place the chicken breasts in the bottom of a slow cooker.
2. In a bowl, combine the onion, bell peppers, black beans, corn, tomatoes, and taco seasoning. Pour the mixture over the chicken.
3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is cooked through and tender.
4. Shred the chicken using two forks.
5. To assemble the quesadillas, place a tortilla in a skillet. Top with a quarter of the chicken mixture, Cheddar cheese, and mozzarella cheese. Fold in half and cook for 2-3 minutes per side, or until the cheese is melted and the tortilla is golden brown.
6. Repeat with the remaining tortillas.

Nutritional Information:

• Calories: 250 per quesadilla
• Fat: 10 grams per quesadilla
• Protein: 20 grams per quesadilla
• Carbohydrates: 30 grams per quesadilla

Dish Characteristics:

• Easy to prepare
• Flavorful and satisfying
• Perfect for a party or a weeknight meal

User Comments:

• "These quesadillas were so delicious and easy to make! I will definitely be making them again."
• "The chicken was so tender and juicy, and the flavors were perfect."
• "These quesadillas were a hit with my family! Even my picky kids loved them."

Special Precautions and Tips:

• If you don't have a slow cooker, you can cook the chicken in a pot on the stovetop.
• You can add other ingredients to the quesadillas, such as sour cream, guacamole, or salsa.
• If you want to make the quesadillas ahead of time, you can assemble them and store them in the refrigerator for up to 24 hours. When ready to serve, simply heat them in a skillet until the cheese is melted.