Cilantro Lime Pesto Chicken Quesadilla

  This recipe was inspired by a find on Pinterest! I found a Cilantro Lime Pesto recipe at What's Cookin, Chicago?. This recipe was for a Cilantro Lime Chicken taco (Same concept just did my a bit differently).




I first made the Pesto from the above site. The only change I made was using a Chipotle Olive Oil. I then put the pesto along with some raw but frozen chicken breast into a Ziploc bag and let it defrost over the next day or so.
After a few days I thinned out the pesto with some chicken broth and put all the contents of the bag into the crock pot and let it cook on low for 5 hours.
When it was done I put the contents of the crockpot into my stand-up mixer with the paddle attachment on speed 2 for a few minutes.

Then just go a head and make into Quesadillas or Tacos with all your favorite fillings and toppings!

Beer Dip

Beer dip is always a hit whenever I bring it to Family parties, Work, and any other gatherings. My husband likes it so much I always have to leave him a small bowl if I am making it to bring some where! Another bonus it is super easy to make! Thank You to my cousins for the recipe!

What you will need:

• 2 packages of cream cheese (I use a low fat kind can't taste the difference with everything else in it)
• 1 packet of Ranch Seasoning
• 1 tablespoon of garlic powder
• 1/2 to 3/4 cups of your favorite Light beer
• 1 cup of Sharp Cheddar
• Your Favorite Dipper 
• I use Sour Dough pretzels but any would do. My mom uses tortilla chips.

What you will do:
Mix cream cheese, ranch seasoning, and garlic until its all mixed together. Add beer and mix carefully so not to splash. Once it is all mixed add in cheddar cheese, cover and refrigerate for 2 hours. Enjoy!