Make Ahead Meal: Freezer Chicken Quesadillas


Quesadillas are extremely versatile - use what you've got on hand.  These are super simple to make and storing some in the freezer for a later date is a life saver for lunch or dinner when you've completely forgotten to take something out.  {does that EVER happen???}  This is another great use of leftover chicken too!





Freezer Chicken Quesadillas
Makes 6 Quesadillas

3 cups leftover chicken, shredded
1 cup cooked or canned beans {drained and rinsed if canned}
3/4 cup chopped peppers {I take mine right out of the freezer}
2 cups shredded cheddar cheese {or a cheese blend}
1/4 cup chopped cilantro, if desired
2 Tablespoons butter
12 Fajita-Size Flour Tortillas
Optional: hot sauce, sour cream, salsa, jalapeno slices, etc.

Melt 1/2 tablespoon of the butter in a skillet or on a griddle over medium heat and lay a flour tortilla in the skillet. Build the quesadillas on the griddle by sprinkling with grated cheese on the bottom tortilla, and then chicken, beans, peppers and cilantro on the cheese. Top with a second tortilla.

When the tortilla is golden on the first side, carefully flip the quesadilla to the other side with a spatula. Continue cooking until the second side is golden.

Repeat with the remaining tortilla shells and fillings, adding butter as needed to the skillet.

To serve now: Cut into wedges and serve with hot sauce, salsa, sour cream, jalapeno slices, etc.

To freeze for later: Cut in half {down the center} and place on a flat sheet {i.e. baking sheet} in the freezer for about 35 minutes.  Once frozen, place in a freezer-safe bag and store for up to 45 days. 
To serve: microwave frozen quesadilla halves for 45 seconds to 1 1/2 minutes or place on medium heat skillet and warm.  Add a bit of butter to skillet if needed.

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