2 Servings 20 min Cook
1 Cup, shredded Monterey Cheese
1 Cup, shredded Cheddar Cheese
0 Sprigs Fresh Cilantro
4 Tortilla (approx 7-8" dia) Tortillas
2 Breast, bone and skin removed Chicken Breast
For a much quicker recipe, cook the chicken beforehand if possible, and shred it.
Combine the cheeses in a medium bowl.
Heat a large frying pan over medium heat until hot, about 3 minutes.
Place a tortilla in the pan and sprinkle with half of the chicken, half of the cilantro, and and half of the cheese mixture.
Top with a second tortilla and cook until the underside of the bottom tortilla is golden brown in several spots and half of the cheese is melted, about 3 minutes.
Using a spatula, carefully flip the quesadilla over and cook until the underside of the second tortilla is crisp and golden brown in several spots and all of the cheese is melted, about 2 to 3 minutes more.
Slide the quesadilla from the pan onto a cutting board and cut into wedges.
Repeat with the remaining ingredients to make a second quesadilla.
Serve topped with guacamole, salsa, and sour cream, if desired.