Que­sadil­las are quick, easy and per­fect as a snack or light meal. It’s even bet­ter when you have a sup­ply on hand in the freez­er ready to go when you real­ly aren’t in the mood to be “cre­ative”. I promise you there are end­less com­bi­na­tions for fill­ings, so use your imag­i­na­tion com­bin­ing ingre­di­ents you like…in the mean­time, here’s a recipe that has become one of my client’s favorites!

I’ve also includ­ed a short video tuto­r­i­al on how I wrap them for the freez­er… enjoy!



Chicken Quesadillas

Flour Tor­tillas filled with Chick­en Breast, Toma­toes, Corn, Black Beans and Mex­i­can Cheese
Serv­ings 8 que­sadil­las
Author Liz Geeslin


  • 16 7 – 8 inch flour tor­tillas
  • 1 pound chick­en breast, grilled or baked, diced I have used Trad­er Joe’s Grilled Chick­en Strips
  • 1 14.5 oz can corn, drained and rinsed
  • 1 14.5 oz can diced toma­toes with green chilies If you like more heat, add some jalapenos!
  • 1 15 oz can refried beans I use fat free, total­ly your choice
  • 1 15 oz can black beans, drained and rinsed I omit for the non bean eaters
  • 1 cup shred­ded cheese I like the Mex­i­can blend, again, your choi­ceI like the Mex­i­can blend, again, your choice


  • Com­bine all of the ingre­di­ents and mix well.
  • Divide equal­ly onto 8 tortillas.
  • Top with 2 T of cheese and cov­er with addi­tion­al tortilla.
  • Wrap and freeze, or heat in a skil­let, the oven or the microwave and enjoy!

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