# 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
# How To Make It:
01 - Heat a skillet with a small amount of oil over medium heat. Sauté diced bell pepper and zucchini for 3–4 minutes until softened. Add shredded chicken, cumin, chili powder, salt, and pepper. Stir continuously 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 cheese (about one-quarter of total). Distribute a portion of the 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 folded quesadilla in the pan and cook for 2–3 minutes on the first side until golden brown and cheese begins to melt. Flip carefully and cook for an additional 2–3 minutes on the second side until golden brown and cheese is fully melted. Repeat with remaining tortillas, adding more oil or butter as needed.
04 - Transfer 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.
