Corn Quesadillas

12 corn tortillas
2 cups cubed chicken mixed with 1/2 cup mild salsa
4 cups shredded cheese
1 cup spanish rice
1 cup frozen corn
oil to heat in pan (or spray)

Spray or oil a large frying pan. On medium low, spread out tortillas. Layer some cheese, then chicken, followed by rice and corn. Top with cheese and another tortilla. Cook until the bottom cheese is melty and flip. Continue cooking until all cheese is melty and quesadilla is slightly browned.

To cook from frozen:
Defrost a little in the microwave. If defrosted completely, they can become soggy. Place some oil in a large frying pan and heat to medium low. Place partially thawed quesadillas in pan and cover to the heat will continue to melt the cheese in the middle. Cook and flip until center is warmed (if cooked too long, they can become very crunchy). Top with guacamole and salsa. Also great with sour cream, lettuce, tomatoes, more cheese, or even try smothering in enchilada sauce.

For guacamole:
Buy it at Costco and freeze it. Let defrost a couple of hours or defrost slowly in the microwave and stir often. You don't want it to be warm or cooked.