# What You Need:
→ Tortillas
01 - 4 large flour tortillas
→ Cheese
02 - 7 oz shredded cheddar, Monterey Jack, or Mexican blend cheese
→ 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 pepper, to taste
→ Cooking
11 - 2 tbsp vegetable oil or butter
# Directions:
01 - Sauté diced red bell pepper, zucchini, and sliced red onion in a skillet with a small amount of oil over medium heat for 3–4 minutes until softened. Add shredded chicken, ground cumin, chili powder, salt, and pepper. Stir thoroughly to combine spices and heat filling through. Remove from heat and set aside.
02 - Lay 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 sprinkle with fresh chopped cilantro. Top with another 1.75 oz of cheese. Fold the tortilla in half to enclose the filling completely.
03 - Heat 1/2 tbsp vegetable 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. Flip carefully and cook the second side for an additional 2–3 minutes until cheese is fully melted and tortilla is crispy. Repeat process 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 gooey. Accompany with salsa, guacamole, or sour cream if desired.
