Garlic – Cilantro Chicken Quesadilla – Recipe
- 4 boneless chicken breasts
- 32 0z chicken broth
- 2 T oil (I use bacon grease – don’t judge me!)
- 1/2 c freshly chopped cilantro
- 2-3 T minced garlic
- 12 – 15 tortillas
- Shredded cheese (we use 4 cheese blend)
Cook chicken and chicken broth on low in slow cooker for 4-6 hours. Remove the chicken from the broth. The chicken will shred apart easily when it’s ready.
In a large frying pan, heat oil (bacon grease). Add garlic and half of the cilantro and cook for about a minute.
Add all the chicken and brown. It will take about 10 minutes to get it crispy. Mmmmm, it smells amazing. Try to refrain from nibbling on the crunchy pieces, they are so good in the quesadillas. Just wait.
Add the remaining cilantro and put in a bowl. In the same pan, take a flour tortilla and warm it on both sides. Add cheese and the cilantro – garlic chicken mixture, fold the tortilla in half to melt the cheese and flip over and flatten.
I serve this with a side of sour cream mixed with hot sauce. Rice and beans make a great side too. Enjoy!