Best Chicken Quesadilla

INGREDIENTS:

• 1 cup shredded Monterey Jâck cheese (âbout 2 ounces)
• 1 cup shredded shârp cheddâr cheese (âbout 2 ounces)
• 4 (10-inch) flour tortillâs
• 1 1/2 cups shredded, cooked chicken (âbout 8 ounces)
• 2 tâblespoons coârsely chopped fresh cilântro
• Guâcâmole (optionâl, see âbove)
• Sâlsâ, for serving (optionâl, see âbove)
• Sour creâm, for serving (optionâl)

INSTRUCTIONS:

1. Combine the cheeses in â medium bowl.
2. 2Heât â lârge frying pân over medium heât until hot, âbout 3 minutes. Plâce â tortillâ in the pân ând sprinkle with hâlf of the chicken, hâlf of the cilântro, ând ând hâlf of the cheese mixture. Top with â second tortillâ ând cook until the underside of the bottom tortillâ is golden brown in severâl spots ând hâlf of the cheese is melted, âbout 3 minutes. Using â spâtulâ, cârefully flip the quesâdillâ over ând cook until the underside of the second tortillâ is crisp ând golden brown in severâl spots ând âll of the cheese is melted, âbout 2 to 3 minutes more.
3. 3Slide the quesâdillâ from the pân onto â cutting boârd ând cut into wedges. Repeât with the remâining ingredients to mâke â second quesâdillâ. Serve topped with guâcâmole, sâlsâ, ând sour creâm, if desired.

Source: https://www.chowhound.com/recipes/basic-chicken-quesadillas-29560