3-4 chicken breasts (mine were frozen)
2 onions chopped
2 (14 oz) can diced tomatoes (I have also used a can of Rotel instead), drain one
1 (8 oz) package cream cheese
Tortillas
Monterrey Jack cheese (or your favorite kind of cheese)
2 Tablespoons melted butter (or olive oil)
Spray your crock pot with non-stick cooking spray. Place your chicken breasts in the crock pot. Dump in the Rotel, onions and cream cheese. Place the lid on the crock pot and cook for 6 hours on LOW o 3-4 hours on HIGH. Once the chicken is cooked, take the chicken out and shred. Return chicken to crockpot (mix it in and it will absorb some of the juices so it's not so runny)and keep warm until ready to make quesadillas.
To make quesadillas, heat a skillet over medium heat. Top half of each tortilla with cheese and a scoop of the chicken mixture .If you want some heat, add some chopped jalapenos to the quesadilla. Fold the tortilla over and press down. Lightly brush melted butter (or olive oil) on both sides. Cook two filled tortillas at a time (3-4 minutes each; until they are golden brown), turning once.
Serve with your favorite salsa, guacamole
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