# What You'll 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
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 freshly ground black pepper to taste
→ Cooking Fat
11 - 2 tbsp vegetable oil or butter, divided
# How to Make It:
01 - If incorporating chicken and vegetables, heat a small amount of oil in a skillet over medium-high heat. Sauté diced red bell pepper and zucchini for 3–4 minutes until softened and edges begin to caramelize. Add shredded chicken breast, ground cumin, chili powder, salt, and pepper. Stir continuously to combine and heat through. Remove from heat and set aside.
02 - Place a large flour tortilla on a clean work surface. Distribute approximately 1.75 oz of shredded cheese over one half of the tortilla. Spoon a portion of the prepared filling mixture evenly over the cheese and sprinkle with fresh cilantro. Top with an additional 1.75 oz of cheese to ensure proper melting and binding. Fold the tortilla in half, pressing gently to adhere the filling.
03 - Heat 1/2 tbsp vegetable oil or butter in a large skillet or frying pan over medium heat. Carefully place the folded quesadilla in the pan. Cook for 2–3 minutes on the first side until the tortilla develops a golden-brown color and distinct grill marks. Flip carefully and cook for an additional 2–3 minutes on the second side until cheese is completely melted and tortilla is crispy. Transfer to a warm plate. Repeat with remaining tortillas, adding oil or butter as needed.
04 - Using a sharp knife or pizza cutter, slice each quesadilla into 3–4 triangular wedges. Arrange on a serving platter immediately. Serve hot accompanied by salsa, guacamole, sour cream, or pico de gallo as desired.
