Chicken Quesadillas Freezer Recipe

4 boneless skinless chicken breasts, diced
1/2 t. garlic powder
1/2 t. pepper
1/2 green pepper, diced
1 medium onion, chopped (I used just a little dried diced onion, since that's all Andrew will put up with)
1 15-oz. can diced tomatoes
1 clove garlic minced (to taste)
8 flour tortillas
2 C. Monterey Jack or Cheddar Cheese, grated

In a large skillet, cook chicken with garlic powder and pepper until thoroughly cooked.  Remove from skillet and set aside.  Next, simmer tomatoes, green peppers, onion, and garlic, continuing to simmer until liquid is evaporated.  Remove from skillet and set aside.
Using a small amount of olive oil, fry each side of the tortillas in the skillet, then place on a cookie sheet.  Top 4 tortillas with 1/4 cup of cheese, 1/4 of the chicken mixture, 1/4 of tomato mixture, another 1/4 C. cheese, and second tortilla.  Press gently and place in ziploc freezer bag or tinfoil wrap for freezer.

On cooking day: Preheat oven to 375.  Do not thaw!  Simply place the quesadilla on the cookie sheet straight from the freezer and bake for 15-20 minutes or until cheese is fully melted.  Cut into wedges and serve with salsa, guacamole, and/or sour cream.