I created this recipe out of necessity, really. See, going to school at night, makes tough work out of getting a dinner on the table and then being able to eat, before heading out to try and get smart. I would make these on the weekend and store them in the freezer. Then, whatever day I want to have them (mostly school nights), I pull them out at lunch time, and by the time I got home they were defrosted. It would literally take me 10 minutes to pull dinner together. But, then something magical happened, this turned out to be one of Jake's favorite things that I make. Okay, maybe not so magical, but, it really is one of his favorite things. He likes to have them all the time, not just when we are in school. I will show you how to make them AND freeze them.

Ingredients:

2-3 chicken breasts
1 cup corn
2 cups shredded cheese, Mexican blend
¼ teaspoon cumin
½ teaspoon Ancho Chile Pepper
1/8 teaspoon Chipotle Chile Pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
6-8 large burrito size tortillas

OR:



Wait... I'm going to show you the finished product, because this is kind of a long post, and I want you to keep reading, so you make these. I want to entice you!



Poach chicken breasts in water on a low boil for about 15-20 minutes.





Set aside to cool, preferably on a Christmas plate, if you have one. (Completely kidding, but that's the first plate I grabbed.)





Once cooled, shred.



This is Duke, asking for chicken, like he does most times:



Add cumin, Ancho Chile Pepper, Chipotle Chile Pepper, paprika, garlic powder, salt and pepper.



Mix well.



Here's the set up:



Place a tortilla on a piece of aluminum foil and put some chicken on it.





Top with corn and then cheese.





Fold in half.



And, this is how I set them up for freezing:







Lucky for you, Jake said he was hungry, and wanted me to make him 2 of them (normally, he would only eat 1, because we would have rice and beans with it), so, I'll show you how to make them, too! Look at all we are learning together.

Melt 1 tablespoon of butter in skillet. (Please do so in a better skillet than mine.)



Place 2 quesadillas in pan.



Brown on each side.



Cut in half, and then cut each half into halves. I totally use a pizza cutter.





Serve with sour cream, salsa, guacamole or queso cheese.



This is Jake's portion.