# What You 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 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 - Sauté diced bell pepper, zucchini, and red onion in a skillet with a bit of oil for 3-4 minutes until softened. Add shredded chicken, cumin, chili powder, salt, and pepper. Stir to combine and heat through. Set aside.
02 - Lay a tortilla flat and sprinkle half with approximately 1.75 oz of cheese. Add a portion of the filling mixture and a sprinkle of cilantro, then top with another 1.75 oz of cheese. Fold the tortilla in half to 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 each side, until golden brown and the cheese has melted. Repeat with remaining tortillas.
04 - Cut each quesadilla into wedges. Serve hot with salsa, guacamole, or sour cream if desired.
