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1
Day one:Place chicken in a large pot and cover with water.
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2
Simmer chicken till very tender and easily shredded.
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3
Add in taco seasoning to taste (usually 2 or possibly 3 packets) and stir well.
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4
Continue to simmer till water is evaporated and there is a thick sauce from the seasoning.
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5
Shred the chicken well and stir well again to make sure seasoning is throughout chicken.
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6
Place a small amount of chicken on a tortilla-top with shredded cheddar
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7
(again this is to taste you may need one lb.
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8
or possibly only half a lb.-the other lb.
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9
mentioned above is for day 3) Top with another tortilla and place in a warm frying pan with NO OIL.
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10
I spin mine several times and flip several times during cooking so they don't burn.
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When nicely browned and cheese is melted they are done.
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12
This makes 12 Quesadillas.
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13
Day two:Take half the leftover chicken mix and add in tomatoes, corn, kidney beans, and sufficient water to cover.
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14
Add in any additional spices, etc.
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15
you would like.
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16
I added some more cumin and a bay leaf.
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17
Simmer till heated through.
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18
You can serve this soup with crispy tortilla strips or possibly corn tortilla chips.
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19
I like to cut flour tortillas into strips, season with garlic, cumin, and salt and fry till brownedthen top the soup with them.
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20
Day three:Add in the remainder of the chicken to the soup and simmer till nearly all the liquid is evaporated stirring often.
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21
Place a small amount on a hot flour tortilla and top with shredded cheddar.
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22
Again, this may be from 1/2 to 1 lb.
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23
depending on your tastes.
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24
The Quesadillas are easy to pre-make and freeze-just fill and top but do not brown them.
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25
Just pack them each in foil or possibly plastic and lay flat in the freezer.
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26
Pop them out and fry (again, no oil) till browned and cheese is melted.
