# What You Need:
→ Tortillas
01 - 4 large flour tortillas (10-12 inch diameter)
→ 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 black pepper to taste
→ Cooking
11 - 2 tbsp vegetable oil or butter, divided
# Directions:
01 - If using vegetables, sauté diced bell pepper and zucchini in a skillet with a small amount of oil over medium heat for 3-4 minutes until softened. Add shredded chicken if using, then sprinkle with cumin, chili powder, salt, and pepper. Stir well to combine and heat through completely. Remove from heat and set aside.
02 - Place one tortilla flat on a clean surface. Sprinkle half of the tortilla with approximately 1.75 oz of shredded cheese. Distribute a portion of the prepared filling mixture evenly over the cheese, then add a sprinkle of fresh cilantro. Top with another 1.75 oz of cheese. Fold the tortilla in half to enclose the filling.
03 - Heat 1/2 tbsp oil or butter in a large skillet over medium heat. Carefully place the folded quesadilla in the pan. Cook for 2-3 minutes on the first side until golden brown and crispy. Flip carefully and cook for an additional 2-3 minutes on the second side until the cheese is fully melted and the tortilla is golden. Transfer to a cutting board. Repeat with remaining tortillas, adding more oil or butter as needed.
04 - Cut each cooked quesadilla into 3-4 wedges using a sharp knife. Serve immediately while hot and crispy. Accompany with salsa, guacamole, sour cream, or pico de gallo if desired.
