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Chicken Quesadillas
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| 4 | boneless skinless chicken breasts, diced |
| 1/2 tsp | garlic powder |
| 1/2 tsp | pepper |
| 1/2 | green pepper, diced |
| 1 medium | onion, chopped |
| 1 can (15-oz) | diced tomatoes |
| 2 cloves | garlic, minced |
| 2 cups | Monterey Jack or Cheddar cheese, grated |
| 8 | tortillas |
In large skillet, cook chicken with garlic powder and pepper until throroughly cooked. Remove from skillet and set aside. Next, simmer tomatoes, green peppers, onion and garlic, continuing to simmer until liquid is evaporated. Remove from skillet and set aside.
Using a small amount of olive oil, fry each side of tortillas in skillet, then place on a cookie sheet. Top four tortillas with 1/4 cup cheese, 1/4 of the chicken mixture, 1/4 of the tomato mixture, topping with 1/4 cup of cheese and second tortilla. Press gently and place in ziploc freezer bag or wrap for the freezer.
On cooking day: Preheat oven to 375F. Do not thaw! Simply place the quesadillas on the cookie sheet straight from the freezer, and bake for 15-20 minutes or until cheese is fully melted. Cut into wedges (pizza cutter works best) and serve with salsa, guacamole and/or sour cream.
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