# What You'll Need:
→ Tortillas
01 - 4 large flour tortillas (10-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 black pepper to taste
→ Cooking
11 - 2 tbsp vegetable oil or butter, divided
# How to Make It:
01 - If adding chicken and vegetables, heat a small amount of oil in a skillet over medium heat. Sauté diced bell pepper, zucchini, and red onion for 3–4 minutes until softened. Add shredded chicken, cumin, chili powder, salt, and pepper. Stir well to combine and heat through. Remove from heat and set aside.
02 - Place a 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 completely 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 the first side until golden brown and crispy. Carefully flip and cook an additional 2–3 minutes on the second side until cheese is fully melted and tortilla is golden. Repeat with remaining tortillas, adding more oil or butter as needed.
04 - Transfer each cooked quesadilla to a cutting board. Cut into 3–4 wedges using a sharp knife. Serve immediately while hot and cheese remains melted. Accompany with salsa, guacamole, or sour cream if desired.
