4 boneless skinless chicken breasts, cooked and diced
(1) 15oz can diced tomatoes
1 small can of diced green chilies - use as much or as little as desired to taste
pepper, garlic powder, onion powder - all to taste
2+ cups Cheddar Jack cheese, shredded
8 flour tortillas
In a small pot, combine tomatoes, green chilies, pepper, garlic powder and onion powder to taste and simmer until liquid is evaporated.
Spray skillet with a light coat of oil. Fry each side of the tortillas in the skillet, then place them on a cookie sheet. Top four tortillas with 1/4 cup of cheese, 1/4 cup chicken, 1/4 cup tomato mixture and then another 1/4 cup of cheese. Top with second tortilla. Press gently and place in ziploc freezer bag.
ON COOKING DAY: DO NOT THAW!!!
1. Preheat oven to 375 degrees F.
2. Place the individual quesadillas (total of 4) on the cookie sheet straight from the freezer
3. Bake for 15-20 minutes or until cheese is fully melted
4. Cut into wedges and serve with your favorite sides: spanish rice, refried beans, salsa, guacamole, sour cream, salad, etc.
Original recipe taken from http://www.momsbudget.com/freezerrecipes/chickenquesadillas.html
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