Crockpot Buffalo Chicken Quesadillas

Ingredients:

• 2 frozen chicken breasts
• 1/8-1/4 cup hot sauce (depending on how spicy you want it)
• 1/4 packet of dry ranch dressing mix
• 1/2 tbs butter
• 2 tortillas (flour or corn, whichever you prefer)
• 1/4 cup tomatoes, chopped (appx)
• 1/4 cup green pepper, chopped (appx)
• 1/2 cup shredded cheddar cheese (appx)
• Guacamole and sour cream

Directions:

Place frozen chicken breasts, hot sauce, dry ranch dressing mix, and butter into slow cooker.  Cook on low for 7-8 hours.

Place tortilla on a baking pan.  Lay down a layer of cheese, layer of cooked chicken, layer of tomatoes and peppers, and final layer of cheese on top of the tortilla.  Top with the second tortilla and broil on high for 5-10 minutes, or until tortilla is slightly brown.  Flip and repeat on the other side.  Serve with guacamole and sour cream.

Personally, I feel like the buffalo chicken didn't really work with the Mexican food.  The chicken was delicious by itself, but the buffalo spices with the Mexican toppings and tortilla just didn't work for me.  I think I'd like to make this into a sandwich, and substituting the guacamole and sour cream with ranch.  Maybe also change vegetables to celery?  I'll experiment some more.  I highly recommend the chicken though!  And of course, taste is subjective, so just because I am not a fan of the quesadillas doesn't mean you won't be, I found a comparable recipe on Pinterest that reviewers loved!

Inspiration from: http://www.a-kitchen-addiction.com/buffalo-chicken-quesadillas/