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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