Instructions: Day one:
Place chicken in a large pot and cover with water. Simmer chicken until very tender and easily shredded. Add taco seasoning to taste (usually 2 or 3 packets) and stir well. Continue to simmer until water is evaporated and there is a thick sauce from the seasoning. Shred the chicken well and stir well again to make sure seasoning is throughout chicken.

Place a small amount of chicken on a tortilla-top with shredded cheddar

(again this is to taste you may need one pound or only half a pound-the other pound mentioned above is for day 3) Top with another tortilla and place in a hot frying pan with NO OIL. I spin mine several times and flip several times during cooking so they do not burn. When nicely browned and cheese is melted they are done.

This makes 12 Quesadillas.

Day two:
Take half the leftover chicken mixture and add tomatoes, corn, kidney beans, and enough water to cover. Add any additional spices, etc. you would like. I added some more cumin and a bay leaf. Simmer until heated through. You can serve this soup with crispy tortilla strips or corn tortilla chips. I like to cut flour tortillas into strips, season with garlic, cumin, and salt and fry until browned
then top the soup with them.

Makes 6 large bowls of soup

Day three:
Add the remainder of the chicken to the soup and simmer until nearly all the liquid is evaporated stirring often. Place a small amount on a warm flour tortilla and top with shredded cheddar. Again, this may be from 1/2 to 1 pound depending on your tastes.

The Quesadillas are easy to pre-make and freeze-just fill and top but dont brown them. Just pack them each in foil or plastic and lay flat in the freezer.

Pop them out and fry (again, no oil) until browned and cheese is melted.

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