Ingredients:
2 large flour tortillas
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup diced tomatoes
1/4 cup diced red onions
1/4 cup chopped fresh cilantro
1/4 cup sliced black olives
1/4 teaspoon cumin powder
1/4 teaspoon chili powder
Cooking spray or butter for grilling
Sour cream and salsa for serving (optional)
Directions:
In a mixing bowl, combine the shredded cheddar cheese and shredded Monterey Jack cheese. Mix well to create your cheese blend.
Lay one flour tortilla flat on a clean surface or a large plate.
Sprinkle half of the cheese blend evenly over the entire surface of the tortilla.
Add the diced tomatoes, diced red onions, chopped cilantro, and sliced black olives evenly over the cheese layer.
Sprinkle the cumin powder and chili powder over the vegetable layer for an extra kick of flavor.
Top with the remaining half of the cheese blend.
Place the second flour tortilla on top, creating a quesadilla sandwich.
Heat a large skillet or griddle over medium heat and lightly grease it with cooking spray or butter.
Carefully transfer the assembled quesadilla to the hot skillet and cook for about 2-3 minutes per side, or until the tortillas turn golden brown and the cheese is melted and gooey.
Remove the quesadilla from the skillet and let it cool slightly for a minute before cutting it into wedges.
Serve the Extra Cheesy Quesadilla hot with sour cream and salsa on the side, if desired.
Prep Time: 10 minutes | Cooking Time: 5-6 minutes | Total Time: 15-16 minutes | Servings: 2 servings