February 4, 2013 by Lauren Grider
You want a delicious, make-ahead, quick and freezable lunch or dinner option? Look no further. Bonus: they can be made with leftovers from your whole chicken in a crock pot.
Ingredients for 4 quesadillas:
8 oz cooked shredded chicken
4 soft taco size tortillas
1 cup shredded skim milk mozzarella cheese
canned black beans (optional)
taco seasoning to taste (see below)
whatever else you like in your quesadillas (go crazy)
Remember to adjust ingredient amounts for desired yield (and Points Plus value).
A few notes: I know this has been done before at Near To Nothing, Budget Bytes, and Once A Month Mom to name a few. I took advice from all of these recipes in coming up with my own. Overall, I prefer the OAMM approach to packaging, freezing and reheating. However, I find that I don’t care for the BBQ sauce part of it all of the time. One of the best things about this meal option is the ability to tailor your ingredients to individual taste, desired calorie intake, or what you have on hand at home. For example, I put extra chicken in my husband’s quesadilla. Sometimes I make mine with cheese and beans only. I prefer good ‘ol flour tortillas because I cannot find a low carb one that doesn’t taste like cardboard, so that’s what I use. Anything goes. The other great thing is the luxury of a quick-cooking meal that is freezable. You can make just a few to eat right away or a huge batch to put up for later.
Taco seasoning: You can use a packet from the store, but pay close attention to the sugar content or you could end up wasting Point Plus Values on seasoning. I like this homemade option, which you can mix up and store in your pantry.
So, decide what you want in your quesadillas and get started.
Warm a skillet over medium heat. I prefer cast iron. Lightly coat (mist) both sides of one tortilla with olive oil. An olive oil sprayer is really the only way to go here. Place the tortilla flat in the skillet to warm.
Add desired toppings. Create a line of toppings down the center of the tortilla. Be careful not to overfill. I use 2 oz chicken, 1/4 cup cheese and 2 spoonfuls of black beans per quesadilla. Since I am invariably using the shredded crock pot chicken, it needs some taco seasoning to make it taste just right. I put the seasoning directly on top of the chicken and fold it up with the rest of the quesadilla. No need to reheat the chicken and season separately!
Carefully fold one side of the tortilla over. Use tongs to make your life easier.
Flip to achieve an even cook.
We are looking for melted cheese and golden brown tortilla. They cook quickly, so pay attention.
Remove from heat and serve immediately, or allow to cool and freeze. If you would like to cut the quesadillas into smaller portions, do this after cooling but before freezing.
To freeze: Place each cooled tortilla in a plastic freezer bag and label. Lay flat to freeze initially, then after frozen you can throw them in a pile if you like or put them in the freezer door.
To Unfreeze: Remove frozen tortilla from bag. Do not thaw first. Place on microwave safe plate and cook on high for 2 minutes. It will be hot!
I love taking these to work for lunch! I have a quesadilla with a zero Points Plus fruit or veggie, a Chobani and some water.
Points Plus Value Per Serving: If made according to directions above, quesadillas are 9 Points Plus each. But the values will vary significantly based in the ingredients used, so it is best to put your variation into the WW recipe builder and see what you get.