Becca here with a really yummy recipe that's very freezer friendly! Sara first introduced me to these baked chicken taquitos a couple of years ago. While the recipe is great 'as is', heating the corn tortillas, and then rolling each individual taquito is a bit more time than I usually care to spend on dinner for my growing family of 5. I've made a few other adaptations as well, so that you can quickly prep and cook these yummy quesadillas for a great weeknight meal. Please note that the recipe makes approximately 25 quesadillas, so you'll have plenty to freeze for later! And though these do have a bit of spice to them, my children eagerly eat them without a problem :) They taste very fresh and are a great change from the traditional freezer meal casserole. I use a griddle to quickly heat them up, and serve them with my "Restaurant Style" Salsa on the side. Enjoy!
Spicy + Creamy Chicken Quesadillas
16 oz. cream cheese
1 1/2 (16 oz. jar) green salsa
2 Tablespoons lime juice
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon granulated garlic
1/2 cup chopped fresh cilantro
1 cup sliced green onions (I use the white & green part)
4 cups cooked, shredded chicken
2 cups shredded cheese (I use sharp cheddar)
Approximately 50 small corn tortillas
salsa, sour cream, etc. for serving with, optional
In a large mixing bowl, add cream cheese & microwave for about 30 seconds so that it's easy to stir. Add green salsa, lime juice, chili powder, onion powder, and granulated garlic. Stir well to evenly combine, and then add cilantro, green onions, chicken, cheese, and combine well.
Add approximately 1/3 cup of filling onto a corn tortilla. Spread onto the tortilla, staying away from the very edges (as they cook, the filling will spread to the edges, you don't want it oozing out & losing it!). Top with another corn tortilla. Repeat with remaining ingredients!
To use immediately: Heat large skillet or griddle to approximately 350 (medium high on the stove top). Add a bit of butter or your favorite cooking oil. Top with quesadillas. Cook a few minutes on each side, until golden brown. Enjoy!
To freeze: Stack quesadillas in quart size zipper bags. I can fit 7 into one quart size bag. Defrost in the refrigerator overnight, then proceed with instructions above for using immediately.
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