Quesadillas (Meal Prepped)

Yields

6 prepped freezer bags / 1 quesadilla each / 2-3 servings per quesadilla
  • Prep: 45 min
  • Cook: 25 min

Ingredients

Qty. Item
3 Poblano peppers (or Anaheim)
1 Red onion
1 lb Chicken, cut to strips, or pork belly
4 Tomatillos
6-8 cloves Garlic
1 bunch Fresh cilantro (optional)
6 Freezer bags
2 large Flour tortillas
1 cup (approx) Mexican blend shredded cheese
1/3 cup Quesadilla cheese (optional)
Olive or Canola oil
Spices: paprika, cumin, salt, black pepper, cayenne pepper
Hot sauce
Sour cream

Notes

  • A white onion instead of red also works.
  • For additional heat, add 1-2 habanero or other hot peppers.
  • Seasoning should be more than you would ordinarily use, as it will need to shine through the rest of the quesadilla.
  • Careful to not overcook chicken, as it will cook further within quesadilla.
  • Quesadilla cheese can be used instead of or in addition to a Mexican cheese blend, but will not have the same holding power, making flipping the quesadilla more difficult.
  • After spreading filling, leave the charred bits in the skillet to cook into the quesadilla.

Steps

  1. PREP: Core peppers, remove pith, chop. Chop onion. Mince garlic. Dice tomatillo. Chop cilantro.
  2. If chicken not already in strips, cut to strips.
  3. Divide peppers, onion, garlic, tomatillo, cilantro, and meat evenly among six freezer bags.
  4. COOK: Defrost ingredients.
  5. Sprinkle cheese on one tortilla, enough to cover it.
  6. Add olive or other vegetable oil to skillet, heat to medium-to-high heat.
  7. Add ingredients.
  8. Add enough paprika and cumin to thoroughly coat ingredients. Chicken should be reddish. Add salt, black pepper, cayenne pepper to taste.
  9. Stir fry until cooked through.
  10. Spread skillet contents over the layer of cheese on the tortilla.
  11. Add oil to now-empty skillet, lower to low-to-medium heat. Turn skillet to coat in oil.
  12. Add another layer of cheese over the filling, lay second tortilla on top.
  13. Carefully lay the quesadilla in the skillet. Using your hand, press down a few times, pressing the quesadilla together and removing air pockets.
  14. Cook for 5-6min, or until lightly browned.
  15. Using a large spatula, carefully lift the quesadilla. Add more oil to skillet, turning skillet to coat. Using other hand, carefully flip quesadilla over and set in skillet.
  16. Cook for another 4-5min, or until second side is lightly browned.
  17. Remove from heat, cut into six pieces using pizza cutter or large knife.
  18. Serve with hot sauce and sour cream.