Drunken Chicken Quesadillas with Pico De Gallo

For the chicken:
Place the chicken breasts in a slow cooker. Add the beer, lime juice, chili powder, and garlic salt. Let the chicken cook on high for approximately 5 hours or until tender enough to shred with a fork. When done remove chicken from the liquid and allow it to cool a bit before shredding.

After shredding the chicken with a fork, add it and the butter back into the crock. Bring the heat on the slow cooker to low, and let the chicken sit for another hour.

For the quesadillas:
Combine the diced shallots, jalapenos, and green bell pepper in a small bowl. Set aside.

Form somewhat of an assembly line with the tortillas. With each tortilla laying flat, layer the filling ingredients on only one side (you’re going to fold the tortilla over afterward to close it up). For each tortilla, layer a handful of grated cheese, approximately ½ cup of pulled chicken, ⅓ cup of the diced vegetables, and top off with another handful of grated cheese. Carefully fold the tortilla over to close; press down lightly to secure contents inside.

Spray cooking spray on a griddle or skillet. Bring the heat of the griddle or skillet to medium.

With a large spatula or flipper, carefully place one tortilla at a time (or however many you can fit) onto the griddle or skillet. Cook for approximately 4 minutes, then carefully and gently flip it over with the spatula. Cook for 3 minutes or until cheese has melted. Carefully remove from the griddle and set on a cutting board. Allow to cool. Repeat cooking the rest of the quesadillas.

Once the quesadillas have cooled, slice them into three triangles. Serve with pico de gallo.

For the pico de gallo:
Put all of the ingredients into a blender and pulse until you get the consistency you want.