Mix chicken & cheese. Spread one side of six tortillas with salsa or nacho cheese dip. Spoon chicken mixture onto six tortillas, top
with the last six tortillas. Flash freeze (lay out on cookie sheets, not touching) on cookie sheet. Add one quesadilla to large ziploc bags when frozen, seal, label and freeze.

Serving Instructions:
Thaw for a few minutes. Put in frying pan and cook on each side until light brown and crispy and the cheese has melted.