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1
For the chicken: Place the chicken breasts in a slow cooker.
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2
Add the beer, lime juice, chili powder, and garlic salt.
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3
Let the chicken cook on high for approximately 5 hours or until tender enough to shred with a fork.
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4
When done remove chicken from the liquid and allow it to cool a bit before shredding.
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5
After shredding the chicken with a fork, add it and the butter back into the crock.
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6
Bring the heat on the slow cooker to low, and let the chicken sit for another hour.
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7
For the quesadillas: Combine the diced shallots, jalapenos, and green bell pepper in a small bowl.
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8
Set aside.
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9
Form somewhat of an assembly line with the tortillas.
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10
With each tortilla laying flat, layer the filling ingredients on only one side (youre going to fold the tortilla over afterward to close it up).
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11
For each tortilla, layer a handful of grated cheese, approximately 1/2 cup of pulled chicken, 13 cup of the diced vegetables, and top off with another handful of grated cheese.
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12
Carefully fold the tortilla over to close; press down lightly to secure contents inside.
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13
Spray cooking spray on a griddle or skillet.
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14
Bring the heat of the griddle or skillet to medium.
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15
With a large spatula or flipper, carefully place one tortilla at a time (or however many you can fit) onto the griddle or skillet.
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16
Cook for approximately 4 minutes, then carefully and gently flip it over with the spatula.
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17
Cook for 3 minutes or until cheese has melted.
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18
Carefully remove from the griddle and set on a cutting board.
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19
Allow to cool.
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20
Repeat cooking the rest of the quesadillas.
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21
Once the quesadillas have cooled, slice them into three triangles.
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22
Serve with pico de gallo.
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23
For the pico de gallo: Put all of the ingredients into a blender and pulse until you get the consistency you want.
