Chicken Con Queso

1 ½ to 2 pounds boneless, skinless chicken breast halves

1          jalapeno pepper, seeded and diced

1          clove garlic, minced

1/2       teaspoon ground cumin

1/4       teaspoon salt

1/4       teaspoon pepper

1          cup chicken broth

1          can (4 ounces) chopped green chilies, drained

1          cup shredded Monterey Jack cheese

1/2       cup chunky salsa

1/4       cup sour cream

2          tablespoons minced cilantro

Place chicken breasts, jalapeno pepper and garlic in a slow cooker. Season with cumin, salt and pepper. Pour chicken broth over chicken. Cover and cook on low 4 to 5 hours, or until chicken is tender and fully – cooked.  Remove chicken and drain. Shred chicken and return to slow cooker. Add green chilies, cheese, salsa, sour cream and cilantro; stir well. Cover and cook on low 30 minutes.
Makes 6 servings

Quesadilla: Lightly brush a flour tortilla with melted butter. Place tortilla, buttered side down, on preheated contact grill. Spoon about 1/4 cup chicken mixture over tortilla. Top with a second tortilla, buttered side up. Grill 1 to 2 minutes or until golden. Repeat with 5 other quesadillas.

Enchiladas: Warm 6 flour tortillas, about 8 inches in diameter. Spoon about 2 tablespoons chicken con queso into center of each tortilla. Fold tortilla over filling, then arrange in a 12 x 8-inch baking dish sprayed with nonstick vegetable coating. Spoon any remaining chicken con queso over center of tortillas. Sprinkle with additional cheese, if desired. Cover and bake at 350 degrees 20 to 30 minutes or until hot and bubbly.