Quesadillas on the run: how to make and freeze chicken quesadillas for a busy schedule

Indulge in the convenience of homemade chicken quesadillas without sacrificing flavor by learning how to freeze them efficiently. This comprehensive guide provides a step-by-step chicken quesadilla recipe to freeze, ensuring you have a quick and easy meal option whenever the craving strikes.

Ingredients

For the Chicken Filling:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Quesadillas:

• 12 (10-inch) flour tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped cilantro

Instructions

Making the Chicken Filling:

1. Season the chicken breasts with salt and pepper.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the chicken breasts and cook until browned on both sides.
4. Remove the chicken from the skillet and shred it using forks or a meat shredder.
5. Add the onion and bell pepper to the skillet and sauté until softened.
6. Stir in the black beans, corn, chili powder, cumin, salt, and black pepper.
7. Bring to a simmer and cook for 15 minutes, or until the vegetables are tender.

Assembling the Quesadillas:

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Line a baking sheet with parchment paper.
3. Place a tortilla on the prepared baking sheet.
4. Sprinkle 1/4 cup of cheddar cheese and 1/8 cup of Monterey Jack cheese on one half of the tortilla.
5. Top with 1/4 cup of the chicken filling.
6. Fold the tortilla over the filling to create a half-circle.
7. Repeat with the remaining tortillas.

Freezing the Quesadillas:

1. Place the quesadillas on the prepared baking sheet in a single layer.
2. Freeze for at least 2 hours, or overnight.
3. Transfer the frozen quesadillas to freezer-safe bags or containers.

Reheating the Quesadillas

From Frozen:

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Place the frozen quesadillas on a baking sheet lined with parchment paper.
3. Bake for 20-25 minutes, or until heated through.

From Refrigerated:

1. Heat a large skillet over medium heat.
2. Add the quesadilla to the skillet and cook for 5-7 minutes per side, or until heated through.

Tips for Freezing Chicken Quesadillas

• Use fresh ingredients for the best flavor.
• Freeze the quesadillas as soon as they are made to prevent them from getting soggy.
• Allow the quesadillas to cool completely before freezing.
• Wrap the quesadillas tightly in plastic wrap or aluminum foil to prevent freezer burn.
• Freeze the quesadillas for up to 3 months.

Benefits of Freezing Chicken Quesadillas

• Save time and effort by having a quick and easy meal option on hand.
• Reduce food waste by freezing leftovers.
• Enjoy homemade chicken quesadillas whenever the craving strikes, even on busy weeknights.

Variations

• Add your favorite toppings to the quesadillas, such as salsa, guacamole, or sour cream.
• Experiment with different fillings, such as ground beef, pork, or vegetables.
• Use whole-wheat tortillas for a healthier option.

How to Serve Chicken Quesadillas

• Serve the quesadillas with your favorite dipping sauce.
• Cut the quesadillas into strips for a fun and easy appetizer.
• Add a side of rice, beans, or salad for a complete meal.

“Freeze-Ahead” Chicken Quesadilla Recipe

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 (10-inch) flour tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped cilantro

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Line a baking sheet with parchment paper.
3. Season the chicken breasts with salt and pepper.
4. Heat the olive oil in a large skillet over medium heat.
5. Add the chicken breasts and cook until browned on both sides.
6. Remove the chicken from the skillet and shred it using forks or a meat shredder.
7. Add the onion and bell pepper to the skillet and sauté until softened.
8. Stir in the black beans, corn, chili powder, cumin, salt, and black pepper.
9. Bring to a simmer and cook for 15 minutes, or until the vegetables are tender.
10. Remove the skillet from the heat and stir in the shredded chicken.
11. To assemble the quesadillas, place a tortilla on the prepared baking sheet.
12. Sprinkle 1/4 cup of cheddar cheese and 1/8 cup of Monterey Jack cheese on one half of the tortilla.
13. Top with 1/4 cup of the chicken filling.
14. Fold the tortilla over the filling to create a half-circle.
15. Repeat with the remaining tortillas.
16. Place the quesadillas in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
17. Remove the quesadillas from the oven and let them cool slightly before slicing and serving.

Quick Answers to Your FAQs

How long can I freeze chicken quesadillas?

Chicken quesadillas can be frozen for up to 3 months.

Can I freeze quesadillas with sour cream?

It is not recommended to freeze quesadillas with sour cream, as the sour cream will separate and become watery upon thawing.

How do I reheat frozen chicken quesadillas?

Frozen chicken quesadillas can be reheated in the oven or in a skillet. To reheat in the oven, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and bake the quesadillas for 20-25 minutes, or until heated through. To reheat in a skillet, heat a large skillet over medium heat and cook the quesadillas for 5-7 minutes per side, or until heated through.