This is a recipe that the IL group had quite a while ago. I have never forgotten about it, so WI is going to give it a try!
Chicken Breast, no skin, 32 ounces
Sour Cream, reduced fat, .5 cup
Salsa, 2 cups
Cheddar Cheese, 1 cup, shredded
Pepper Jack Cheese, 16 oz
Chili powder, 1 tsp
Have on Hand:
flour tortilla shells
Assembly Directions: In a mixing bowl, mix chicken, sour cream, salsa, cheeses and chili powder and mix in chicken.
Freezing Directions: Place chicken mixture in a quart size
Serving Directions: Thaw contents of meat mixture. Lay tortillas flat and divide the filing evenly between the tortillas. Fold each tortilla in half. Spray a frying pan with cooking spray. Cook the quasadillas one at a time in the pan. lightly browning them on each side. The cheese in the filling should melt. After each one is done, remove it from the pan. Use a pizza cutter to cut each quessadilla into 3 pieces.