Chicken and Cheese Quesadillas

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

Calzones

Dough - makes 4-5 calzones

• 1 cup plus 2 tablespoons warm water (105-115 degrees F)
• 2 1/4 teasponns (a 1/4 -ounce envelope) active dry yeast
• a pinch of sugar
• about 3 cups unbleached flour
• 1 1/4 teaspoons salt
• 2 tablespoons olive oil

Instructions

1. Pour the water into a small bowl and sprinkle the yeast and sugar over it. Let the mixture stand until it becomes slightly foamy, then stir it until the yeast dissolves. In a large bowl, combine the flour and salt. Add the yeast mixture and the oil to the flour and stir until a soft dough forms.
2. Turn the dough out onto a lightly floured surface. Dust your hands with flour and knead the dough. Add a little more flour if the dough is too sticky to handle, but not so much that it becomes stiff and dry. Continue kneading until the dough is smooth and springs back when pinched, about 10 minutes.
3. Lightly oil the inside of a large bowl. Place the dough i the bowl and turn it over once so that the top and bottom will be coated with oil. Cover the bowl with plastic wrap and set it in a warm place until the dough doubles in volume, about 1 1/2 hours.
4. Flatten the dough with your fist. Cut it into 4-5 balls and roll out.

Filling

• Place a small amount of the sauce on half of the dough
• Sprinkle mozzarella cheese, pepperoni and/or other desired toppings on same half
• Fold dough over and crimp edges with fork
• Place calzone on a greased cookie sheet. You may also sprinkle cornmeal on the sheet to prevent sticking.
• Bake at 350 degrees for 15-20 minutes
• Heat the remaining sauce in a small saucepan and use for dipping

To thaw dough, remove from bag and separate into individual pieces. You may need to spray oil onto the wax paper or parchment paper to keep it from sticking? The dough was frozen raw and is not cooked. Good luck! =)

Turkey Enchiladas with Sour Cream

• 3 cups shredded skinned cooked turkey (I use chicken)
• 2 cups sour cream
• 2 cups shredded sharp cheddar cheese (I used pre-packaged shredded Mexican blend cheese)
• 1 teaspoon salt
• 1/3 cup vegetable oil
• 12 corn tortillas
• 1 jar salsa or enchilada sauce

1. In a bowl, mix chicken, sour cream, 2 cups shredded cheese, and the salt

2. Heat oil in an 8- to 10-inch frying pan over low heat. Dip the tortillas, one at a time, in the hot oil just until limp, about 5 seconds. (I use tongs to dip the tortillas and then place them on a plate full of paper towels to soak up the extra oil!)

3. Fill tortillas equally with turkey mixture, roll up, and arrange side by side, seam down, in a 9- by 13-inch baking dish. Pour salsa or enchilada sauce evenly over the top.

4. Bake in a 350 degree oven until heated through, about 20 minutes. If desired, sprinkle more shredded cheese over hot enchiladas before serving.

NOTES:

The recipe is a great way to use up leftover holiday turkey, but if you don't have turkey on hand, shredded cooked chicken is a good substitute. Serve the enchiladas with your favorite Mexican side dishes!

Recipe taken from Sunset Magazine, January 2004