Chicken Quesadillas

By Kim Ragosta for @littlehouseintheforest

Ingredients

4 chicken legs

1 TBS favorite mexican spice (I used Ocean State Pepper Co 'Suave Agave')

Corn tortillas

Shredded cheese

1 Pepper, diced

Fixings like sour cream, salsa, olives and cilantro

Directions

Place chicken legs in a crockpot. Rub spice under skin and turn crockpot on high for 3-4 hours until chicken meat falls off the bone. Let cool and shred. In a skillet add tortilla, cheese, chicken and peppers and top with another tortilla. Cook on both sides until cheese is melted. Cut into wedges and serve immediately with fixings.

*please be mindful of allergies to any ingredients