Chicken and Corn Quesadilla

Let's Cook

Ingredients

4 servings
  • ¼ cups cook and dice Chicken, Boneless Breasts
  • 15 ½ ounces drain Whole Kernel Corn, Canned
  • ¼ cups Salsa
  • ¼ cups Monterey Jack Cheese, Shredded
  • ¼ cups Cheddar Cheese, Shredded
  • 4 individual Flour Tortillas (8-inch/Med)

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Plastic Wraps

Directions

Combine all ingredients besides tortillas in a large bowl and mix well. Heat a skillet over medium high heat. Place one tortilla in a skillet and cook until it begins to turn brown. Turn over. Fill one side of tortilla with approximately 1/2 cup of mixture. Fold other half over mixture. Continue cooking until golden brown and cheese is melted.

Freezing Directions

Combine all ingredients besides tortillas in a large bowl and mix well. Heat a skillet over medium high heat. Place one tortilla in a skillet and cook until it begins to turn brown. Turn over. Fill one side of tortilla with approximately 1/2 cup of mixture. Fold other half over mixture. Continue cooking until golden brown and cheese is melted. Allow to cool. Wrap each quesadilla in plastic wrap. Divide among indicated number of gallon freezer bags, label, and freeze.

Serving Day Directions

Reheat in microwave until warm, about 1 minute.

Nutritional Information

Not Available

About This Recipe

With just a few ingredients and very little time you can whip up these cheesy Chicken & Corn Quesadillas for an easy lunch.

Meet The Cook

The original Once a Month Mom, Tricia is an avid freezer cook who loves having food in the freezer for easy meals. She is blessed with two children and is able to enjoy the moments with them by doing the "chores" once a month.

Published:

OAMM Cook Tricia

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