We really like quesadillas around here.
Whether it’s pizza quesadillas, black bean quesadillas, chicken quesadillas, or just plain old cheese quesadillas, they show up quite often as lunches and dinners on my weekly meal plans. Usually I serve them with a side of Mexican rice and black beans, and I will often sprinkle in some chopped spinach (gotta sneak in the veggies where I can!).
The boys like them because who doesn’t like gooey, cheesy goodness? I like them because freezer quesadillas might just be one of the easiest meals listed in my repertoire of meals. They’re one of my quick “go to” meals when I’m drawing a blank on what’s for dinner. So whenever I make zesty lime crockpot chicken, I always make sure I have enough left over to make a big batch of chicken quesadillas for the freezer.
The assembly phase of this meal works best if you set up a “station”. Last time I did this I assembled while watching So You Think You Can Dance–it’s a pretty mindless activity so turn on some good music or a show and have fun while being productive!
“Station” essentials: cookie sheet, cut up wax paper sheets (about the size of half a sheet of paper), lots of shredded cheese, shredded chicken, tortillas, and a surface on which to assemble. Sprinkle a small amount of cheese, followed by chicken, and finally another small sprinkle of cheese.
When you’re done, your cookie sheet should look like this. Each one is wrapped in wax paper (so they don’t stick together once frozen) and layered so all the quesadillas will freeze flat. You will put this entire cookie sheet in your freezer (I usually cover mine with a towel) and freeze until firm.
Once they’re frozen solid, simply place them in a gallon-sized freezer zip loc, and you’re done!
To thaw: if I remember ahead of time I’ll take out however many I want and wrap them in a towel in the fridge. If it’s a last minute decision, I’ll defrost them in the microwave for 2-3 minutes. Then I melt butter in a skillet and heat over medium heat on both sides until the middle is heated through and the outside is golden brown.
*For 16 quesadillas
1 lb. shredded chicken (or zesty lime crockpot chicken)
2-3 cups of shredded cheese
16 flour tortillas
Assemble quesadillas by sprinkling a small amount of cheese on half of a tortilla, followed by chicken, and finally another small sprinkle of cheese. Fold in half and wrap a piece of wax paper around quesadillas. Lay flat on a cookie sheet. Once all quesadillas are assembled, place cooking sheet in freezer until quesadillas are frozen and firm. Then transfer them to a zip loc bag. When ready to thaw, either defrost in the microwave for 2-3 minutes or thaw in the fridge ahead of time. Heat butter in a non-stick pan and cook over medium heat until the middle is warmed through and the tortilla is golden brown.