Salads, Taquito's, Quesadillas and more.

Occasionally I make a mistake and cook too much of something.

Yes, I know, it's hard for me to believe as well.   Just kidding.

But, I like to cook stuff that can be used in several different recipes.   It just makes sense to me.   So, I'll cook a few chicken breasts, poaching them and then use the breasts in all kinds of different dishes.   And having a couple of poached chicken breasts in the freezer means that I have several different options for dinner.   I can make a Chef's Salad, Chicken Taquito's, Chicken Quesadilla's, or Chicken Tortilla soup.   And that's just what I've done over the past couple of weeks.   And having some cooked chicken in the freezer means I can get dinner on the table in minutes if need be.

I cooked 4 chicken breasts with an onion, and some really tired looking jalapeno's, that had been floating around the freezer for a few months.  Took the chicken out after they had cooked and removed the meat from the bones, and strained the broth.   Put that aside to go back in the freezer, along with a good handful of chopped chicken.  I thought I could use that as the basis for a Chicken Tortilla soup.

And here's what I did with the rest of the chicken.   Three half breasts that is.

Here's dinner one night

Always have some fresh frozen peas and corn available to sprinkle on top.  (painfree way of eating more veggies).
Then the other night I didn't feel like cooking, shocking I know, but...  So I took the chicken out of the freezer, shredded it, mixed it with some cheese and a chopped up frozen jalapeno.   (I keep some in the freezer at all times).

Dipped some corn tortillas into some hot oil, very important step, makes it much easier to roll up.

Then placed a couple tablespoons of filling down the middle of the tortilla, rolled it up as tightly as I could and secured it with a toothpick before placing it in some hot oil for frying.  (I didn't say this would be a totally healthy meal, just quick and easy). 

After they've browned on all sides, remove the toothpick and serve alongside some beans or some salsa or... whatever you like.

And since we didn't use up all the chicken mixture, I made some Chicken Quesadilla's from the rest.   All I did was add some more jalapeno, some chopped onion and some black olives, and of course more cheese.

Heaped upon a flour tortilla placed in a greased pan, then topped it with another tortilla, let it brown, flipped it over and served it cut into wedges.   And pardon me, I forgot to take pictures of the finished Quesadilla, but I did get a picture of the ones in the oven staying warm while I finished off the last of the Quesadilla's. 

And I still have the original, very spicy stock in the freezer with some of the chopped chicken in it.   Hmmm, I'm thinking it's time for a nice spicy bowl of soup.   I guess I know what I'm making for dinner tonight.

I like 'cooking' ahead like this.   Several meals out of one pot.  (and don't even think about calling it leftovers, cause it isn't).