It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels.
Calorie count: 580 (based on the food brands I used) Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories.
What you will need:
2-4 Boneless Skinless Chicken Breast
1 cup water
1 cup Hot Sauce (brand of your choice)
Cayenne Pepper Seasoning
Flour Tortilla Shells
Shredded Cheese (dairy free for allergy concerns) (no allergy: Mexican Shredded Cheese)
Turn on crock pot to high.
Pour water and hot sauce into crock pot.
Add chicken breast to crock pot (mine where frozen)
Cook on high for 3-4 hours or until fork tender and thoroughly cooked through.
Remove breasts from crock pot and shred with two forks.
Return to crock pot for 1-2 hours on low.
Now it is time to make the quesadilla.
Pre heat over to 350 degrees
Lay your tortilla on a cookie sheet and add your shredded chicken breast (making sure there isn’t to much liquid) evenly over tortilla.
Add 1/2 cup shredded cheese over chicken
Place second tortilla shell over cheese.
Bake for about 10 minutes or until edges of tortilla are golden brown.
Remove from oven and serve.