4 large flour tortillas
1 Tbsp butter
1 Tbsp olive oil
red & yellow pepper strips
1 cup shredded, cooked chicken
1 cup shredded pepper jack cheese
1 cup shredded Monterrey jack cheese
1 cup pico de gallo (I used homemade - recipe below)
1. Make homemade pico de gallo by combining 2 parts chopped Roma tomatoes, 2 parts chopped Vidalia onions, and 1 part chopped fresh cilantro. Add lime zest, lime juice, and kosher salt to taste
3. Coat griddle with butter. Place a tortilla on griddle, then top half with cheese, chicken, sautéed peppers, pico de gallo, and more cheese. (It's important to put the cheese on both the top and the bottom, so that it acts as a "glue" to hold the other ingredients in!) Fold tortilla over and brown both sides, melting cheese.
4. Allow quesadillas to cool, then cut into thirds.
5. Flash freeze on a cookie sheet, then layer in a freezer ziploc bag, placing wax paper or saran wrap in between layers to prevent sticking.
Bake 15-20 minutes from frozen at 375 degrees, or microwave 2-3 minutes. Serve with salsa and sour cream.