This is how Stef packaged it: The "filling" was in a quart size freezer bag; tortillas in a separate bag; then both enclosed inside a gallon size freezer bag.
SERVING DIRECTIONS:
Thaw (not in microwave). Remove tortillas. Lay tortillas flat, divide filling between tortillas. Fold each tortilla in half. Spray griddle with non-stick spray if needed. (I never do this, mine don't stick on my griddle) I prefer to use my electric griddle set on 325*-350*. Cook the quesadillas, lightly browning them on each side. This only takes a few minutes per side. The cheese in the filling will melt. Remove from pan and cut in half with a pizza cutter or knife. Done!
SUGGESTIONS:
Serve with a side of refried beans or spanish rice. Use extra salsa or sour cream for dipping if you like. Great as a meal or as a snack for those Sunday football games!
RECIPE:
1 1/2 cups cooked and finely minced chicken
1/4 cup light sour cream
1 cup thick and chunky salsa (hot as you like, I use medium)
1 cup shredded co-jack cheese
1 tsp chili powder (add more if you like it hotter)
10 flour tortillas
Mix all ingredients in bowl. Serve or freeze.
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