BBQ Chicken and Cheese Quesadilla {crock pot}

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Limited food reserves leads one to very limited decisions on what’s to eat.

Our friend, Liz, emailed us when we began embarking on this moving adventure. Her exact advice: take your crock pot with you. This was great advice, especially since our grill was out of propane for at least 2 weeks prior to our move. June without propane? Agony, I tell you. But who’s to say barbecue can’t come about other ways? Like in the crock pot and then sandwiched between two tortillas and some melted cheese?

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Kickin’ butt and taking names with this simple classic.

Now that we have a gas grill, grilling will never cease due to a lack of propane. However, our igniter button is busted and starting the grill could result in the loss of eyebrows. Stand back, I’ve been taught…and I listen. My brows may be blonde, but I’d feel a little naked without’em.

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Is this screaming “health food” and “nutrition”? Nah. But for less than 400 calories and 8.8 grams of fat you can feel as though you’re having a “cheat meal”. Pair this quesadilla with a salad and you’ll have every food group covered other than fruit (even that could be added to the salad!).

I think Mr. Prevention’s exact words were, “You need to not meal plan more often!”. I think I take offense to that, but I’m always glad to make a stomach happy.

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BBQ Chicken and Cheese Quesadilla

2 (5 oz) boneless, skinless chicken breasts
1/4 cup low-sodium chicken broth
1/4 cup + 2 Tbsp barbecue sauce, divided
8 white corn tortillas
1 cup 2% Mexican blend cheese, shredded and divided
olive oil spray

Directions:

Combine chicken, broth, and 1/4 cup barbecue sauce in a slow cooker for 3 hours on high or 5-6 hours on low. Remove from crock pot and shred with 2 forks; add remaining 2 tablespoons barbecue sauce.

Heat an electric griddle or skillet over medium heat. Spray one side of each tortilla with olive oil spray and place oil side down onto the griddle or skillet. Sprinkle on the cheese and 1/4th of the chicken (2 1/2 ounces), layer on the second tortilla, oil side up. Brown the bottom of the quesadilla for 4-5 minutes and flip, cooking an additional 3-4 minutes or until browned. Serve immediately and with additional barbecue sauce, if desired.

Yield: 4 quesadillas.

Nutrition Information (per quesadilla): 373 calories; 8.8 g. fat; 55 mg. cholesterol; 833 mg. sodium; 38.8 g. carbohydrate; 2 g. fiber; 33.3 g. protein

Result: Mmm! Hit the spot! I used La Tortilla Factory’s handmade corn tortillas which are 90 calories each. You can definitely find lower calorie corn tortillas, but they aren’t quite as durable (or delicious!) as the LTF brand. You could always use white flour tortillas for a similar number of calories, but less fiber and nutrients. These were simple to make — it took about 1 minute t0 throw 3 ingredients in the crock pot and less than 10 minutes to make the quesadillas. I even made the shredded BBQ chicken ahead of time and just pulled it from the fridge to make dinner. Very simple and good! 🙂

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Our hardwood floors are in, but since they’re sanding and staining the next few days…we are being shoo-ed to Chicago. No complaints! 😀

P.S. You guys must all love Lily at the beach. Miss Popular!

See you there,

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12 Comments

  1. June 26, 2012 / 7:14 am

    Seeing all of your pictures of Michigan makes me almost wish I lived there. BLAH, JK! 😉
    No, really, We’re excited to come visit, even if it means Nick has to step food in “the worst state in the world” according to him. Men and their sports…..

    I love Mark’s quote, “you should NOT meal plan more often!” lol. That’s awesome. I may just have to make this for my FIRST EVER crock pot meal! It’s about time, right?!

  2. June 26, 2012 / 7:52 am

    This is one of my favorite go to meals. I know that if I want one of those kind of “mindless” meals that I can whip together (well not in a crockpot but grill or boil) then this will always get a satisfied grunt of approval from my Mr. Apparently men are rather easy to please! 🙂

  3. June 26, 2012 / 9:30 am

    I wish I would have saved out my crock pot while moving, but it seems like there is a lot of my stuff in house that I CAN’T do without. Haha. So my crockpots are getting packed. You could always add pineapple to the quesadillas to get your fruit serving too. 🙂

  4. June 26, 2012 / 12:59 pm

    Hooray for coming home! Take advantage while you can – July 9 will be here before you know it! And now I want a quesadilla. 😀

  5. June 26, 2012 / 1:17 pm

    Omg… Just thinking about a quesadilla made with corn tortillas makes me swoon. Corn tortillas are not as readily available up here so sometimes I make my own, but I’m sure they wouldn’t hold together as well. Gotta buy corn tortillas next time I’m in the states!

  6. June 26, 2012 / 4:32 pm

    I looooove quesadillas, especially those of the BBQ variety! Speaking of which, I think I’m having one for dinner tonight! Yum!

  7. June 27, 2012 / 12:41 am

    Great advice. I keep my crockpot out till the very end when we’re moving, but I never think to leave it out for arrival at the new place.

  8. Veronica
    July 5, 2012 / 7:44 pm

    These were delicious! I added a little bit of red onion to the crockpot too. Thanks for the recipe!

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