# What You’ll Need:
→ Tortillas
01 - 4 large flour tortillas
→ Cheese
02 - 7 oz shredded cheese (cheddar, Monterey Jack, or Mexican blend)
→ Optional Fillings
03 - 5 oz cooked chicken breast, shredded (optional)
04 - 1 small red bell pepper, diced
05 - 1 small zucchini, diced
06 - 1 small red onion, thinly sliced
07 - 1 tbsp chopped fresh cilantro
→ Seasoning
08 - 1/2 tsp ground cumin
09 - 1/2 tsp chili powder
10 - Salt and pepper, to taste
→ Cooking
11 - 2 tbsp vegetable oil or butter
# How to Make It:
01 - If using chicken and vegetables, sauté the vegetables in a skillet with a bit of oil for 3–4 minutes until softened. Add the shredded chicken, cumin, chili powder, salt, and pepper. Stir to combine and heat through. Set aside.
02 - Lay a tortilla flat and sprinkle half with about 1/4 of the cheese. Add a portion of the filling mixture and a sprinkle of cilantro, then top with another 1/4 of cheese. Fold the tortilla in half to cover the filling.
03 - Heat 1/2 tbsp oil or butter in a large skillet over medium heat. Place the folded quesadilla in the pan and cook for 2–3 minutes on each side, until golden brown and the cheese has melted. Repeat with remaining tortillas.
04 - Cut each quesadilla into wedges. Serve hot with salsa, guacamole, or sour cream if desired.
