Chicken and Black Bean Quesadillas

I love making crock pot meals, but in the summer I’m not usually in the mood for something like stews.  Instead, I used the crock pot this week to make salsa chicken that was then a part of the quesadilla filling.  The recipe was inspired by Cooking Light’s Black Bean Quesadillas.

Chicken and Black Bean Quesadillas

• 5 chicken breasts
• 32 oz salsa
• 1 can black beans, rinsed and drained
• 2 C fresh mushrooms
• 1/2 large onion, diced
• 2 C frozen kale
• 1 heaping tablespoon of minced garlic
• 1 oz sharp cheddar cheese, shredded
• 1 oz jalapeno cheddar cheese, shredded
• salt and pepper
• whole wheat tortillas

Directions

1. Add chicken breasts and salsa to the crock pot.  Cook on low for 7-8 hours.  Shred the chicken breasts once they are done cooking.
2. Saute mushrooms, onions and kale.   Add black beans, salt, pepper, and garlic and heat though.
3. Assemble the quesadillas with the tortillas, shredded chicken, shredded cheese, and bean mixture.
4. Broil quesadillas at 500 *F for 3-5 minutes or until golden brown.
5. Garnish with sour cream, guacamole, and salsa.  Serve warm.