Leftover Chicken, Cheese and Vegetable Quesadillas

My refrigerator is often a wasteland of leftovers. I hate cleaning it out so for the first few years of married life, it was pretty common to find leftovers covered in green fur or vegetables that had liquified. (so gross!) After three years, I finally wised up a bit and decided to set a limit on how long food stays in the fridge (leftovers get two weeks.) and to freeze vegetables rather than let them become a science experiment in the vegetable drawer.

Green and red bell peppers were on sale at the grocery store a while back so I chopped up what I couldn't use, put them a freezer bag and stored them. They came in very handy this last Saturday when I was trying to get rid of leftovers. This recipe combines my leftover chicken breasts, corn and frozen peppers.

Ingredients:

• 2 large cooked chicken breasts, chopped
• 1 1/2 cups chopped green and red bell peppers
• 1 1/2 cups shredded cheddar cheese
• 1 cup cooked corn
• 1 Fajita seasoning packet
• 8 tortillas
• sour cream  & salsa (optional)

Preparations:

1. Place chicken and peppers in large skillet. (I didn't use oil because the peppers were frozen.)
2. Cook on medium heat for five minutes. 
3. Add fajita seasoning and water as directed on packet. 
4. Pour corn into pan. Stir well. 
5. Let vegetables and chicken simmer in seasoning. 
6. In a separate pan or quesadilla maker, place one tortilla. 
7. Put a fourth of the chicken mixture on tortilla, add 1/4 cup of shredded cheese. Cover with tortilla. 
8. Cook until cheese is melted and top with sour cream and/or salsa.

Makes 4 servings