# Ingredient List:
→ 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 Fat
11 - 2 tbsp vegetable oil or butter
# How-To Steps:
01 - Heat a skillet over medium-high heat with a small amount of oil. Sauté diced red bell pepper, zucchini, and sliced red onion for 3–4 minutes until softened and lightly browned. Remove from heat and set aside.
02 - If using shredded chicken breast, combine with sautéed vegetables. Add ground cumin, chili powder, salt, and pepper. Stir thoroughly to incorporate seasoning evenly and heat through. Remove from heat.
03 - Place a flour tortilla flat on a clean surface. Distribute approximately 1.75 oz of shredded cheese over one half of the tortilla. Layer prepared filling mixture across the cheese, then sprinkle with fresh cilantro. Cover filling with remaining 1.75 oz of cheese. Fold tortilla in half to encase all ingredients.
04 - Heat 1/2 tbsp vegetable oil or butter in a large skillet over medium heat. Carefully transfer folded quesadilla to pan. Cook for 2–3 minutes until bottom tortilla is golden brown and crispy. Flip carefully using a spatula and cook second side for additional 2–3 minutes until cheese is completely melted and tortilla is golden. Transfer to cutting board.
05 - Repeat cooking process with remaining tortillas, adding additional oil or butter as needed. Cut each finished quesadilla into 3–4 wedges. Serve immediately while hot and cheese remains melted. Accompany with salsa, guacamole, or sour cream if desired.
