# What You'll Need:
→ Tortillas
01 - 4 large flour tortillas
→ 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 tablespoon chopped fresh cilantro
→ Seasoning
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - Salt, to taste
11 - Black pepper, to taste
→ Cooking
12 - 2 tablespoons vegetable oil or butter
# Directions:
01 - If using chicken and vegetables, heat a small amount of oil in a skillet over medium heat. Sauté red bell pepper, zucchini, and red onion for 3 to 4 minutes until softened. Add shredded chicken, ground cumin, chili powder, salt, and pepper. Stir until well combined and warmed through, then remove from heat.
02 - Place one tortilla flat on a clean surface. Sprinkle half the cheese (approximately 2.5 oz) over one half of the tortilla. Add a portion of the filling mixture followed by a sprinkle of chopped cilantro. Top with the remaining cheese, then fold the tortilla in half to enclose the filling.
03 - Heat 1/2 tablespoon vegetable oil or butter in a large skillet over medium heat. Place the folded quesadilla in the pan and cook for 2 to 3 minutes per side until golden brown and cheese is melted. Repeat with remaining tortillas and filling.
04 - Cut each quesadilla into wedges. Serve warm accompanied by salsa, guacamole, or sour cream as preferred.
