Ingredients
Protein (diced chicken, ground beef to name a couple options)
Beans (pinto and black beans work well)
vegetables (onions-yellow, green, red, jalapenos, bell peppers, corn, zucchini, cilantro)
cheese (pepper jack, monterey, cheddar or a combo)
tortillas (find ones that are the most natural: no mono or diglycerides, seed oils. Basic, simple ingredients)
seasoning (mexican seasoning, or salt and pepper, cumin, red pepper flakes, coriander, dashes of hot sauce)
Preparation
Preheat a pan over medium heat, ideally a cast iron grill. If a cast iron pan is not available, any flat pan will work fine.
Prepare your ingredients. Grate cheese, chop meat, drain a can of beans, slice vegetables. Whatever you need to do with the ingredients you have on hand.
To start, place your first tortilla on the pan and reduce the heat to medium if using a cast iron pan (as they can get very hot!). Begin by adding a layer of cheese, followed by the rest of the ingredients on top of the cheese. Sprinkle your preferred seasonings over the ingredients. For binding purposes, sprinkle a small amount of cheese on top. Feel free to adjust the amount of cheese to your liking. Place the second tortilla on top and allow it to cook for a few minutes. Once it begins to brown, carefully flip the quesadilla over to cook the other side until golden. If using a cast iron pan, you can turn off the stove after flipping, as the residual heat will continue to brown the tortilla.
Remove from the heat and transfer to a cutting board. Allow to cool for approximately a minute before slicing into quarters.
Serve as is or with salsa and sour cream.