From Our Pantry: Bulk Cooking Freezer Chicken Quesadillas

The following is a weekly feature brought to us by Sumiko from Near to Nothing.  I’ve asked her to share tips and tricks (and recipes!) that show us ways to replace the items we’d typically buy canned or frozen from scratch at home for less!  You’ll find a new From Our Pantry post each week.

I love using leftover chicken to make chicken quesadillas. Not only are they quick, easy, and delicious, they are freezable too!! By making a lot of quesadillas at a time and freezing them, I can save time when packing school lunches. I simply take a few quesadilla wedges out of the freezer and pack them in a plastic container.

My apologies for the poor quality of some of these photos.

Chicken Quesadillas
Flour tortillas
Cheddar, Monterey Jack, or a mixture, shredded
Leftover chicken, shredded or chopped
Hot sauce (optional)

Heat a skillet over medium to medium-high heat. Place one tortilla in skillet. Sprinkle cheese over top.

Add chicken and hot sauce, if desired. Sprinkle additional cheese.

The second layer of cheese helps hold the top tortilla on.

Top with second tortilla. When bottom is browned, carefully flip; continue to cook until cheese is melted and second side is browned.

Allow to cool a few minutes before cutting. To freeze, completely cool uncut quesadillas on wire rack.

Complete cooling is the key to avoiding a quesadilla ice cube.

If they are not completely cool before being frozen, they will stick together. Stack a few cooled quesadillas and cut into wedges.

Transfer to zip-top bag and store in freezer. Reheat in microwave, oven, or toaster oven.


  1. Beatriz Brown says

    Pizza quesadillas! (That’s what we call them. Lol) By the way, you titled it enchiladas and not quesadillas. 😉

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