Crock-Pot Chicken Quesadillas

2 lbs chicken breast cooked and shredded

1 red bell pepper seeded and chopped

1 green bell pepper seeded and chopped

1 jalapeno seeded and chopped

2 cloves garlic minced

1/2 small onion chopped

1 tsp red pepper

1 tsp cajon seasoning

1 tsp chili powder

salt and pepper to taste

shredded mexican blend cheese

tortillas

Extras:

shredded lettuce

sour cream

salsa

chopped tomato

guacamole

Combine all ingredients in crock-pot and cook for 3 to four hours. Spread chicken mixture on tortillas. Top with cheese, cover with another tortilla. Bake for 10 minutes at 350 degrees. Remove from oven and let stand for 5 minutes before cutting.