Start by shredding your cheese if you’re using a block. Shred or dice the cooked chicken and drain the excess liquid from the salsa by letting it sit in a fine-mesh strainer for a minute. Pat the chicken dry with paper towels if it feels moist.

Lay one tortilla flat. Sprinkle about 1/4 cup of cheese evenly over one half of the tortilla, leaving a small border. Add 1/4 cup of chicken on top of the cheese. Spoon about 1 tablespoon of drained salsa over the chicken, and then top with another 1/4 cup of cheese. Fold the empty half of the tortilla over the filling and press gently to seal.

Heat a large non-stick skillet over medium heat. Add about 1/2 teaspoon of butter or oil for each quesadilla. Place one quesadilla in the pan and cook for 2-3 minutes until the bottom is golden brown and crispy. Carefully flip it and cook for another 2-3 minutes until the cheese is fully melted and the tortilla has dark golden spots.

Once cooked, transfer each quesadilla to a wire rack in a single layer. Do not stack them. Let them cool for about 15-20 minutes.

Once completely cool, cut each quesadilla into 4 wedges using a pizza cutter or a sharp knife. For lunch packing, place wedges in a container with parchment paper between layers. If you’re freezing them, arrange the wedges in a single layer on a baking sheet and freeze for 1 hour, then transfer them to a freezer bag.