Shredded Cheddar or Monterey Jack Cheese (approx 2 cups)
Whole wheat flour tortillas (approx 4 depending on how much filling you have)
Olive oil, coconut oil or butter (whatever grease you prefer - a few tablespoons)
Any extra veggies you have on hand (green peppers, onion, corn, etc)
Instructions
Heat a large, flat pan over medium high heat.
Grease one side of one tortilla and set it (grease side down) onto the hot pan. Immediately sprinkle a small amount of shredded cheese over the top of the tortilla (not the full amount you want in this quesadilla...just about half that).
Scoop some taco chicken bowl mixture onto the cheese you just added by dropping a large spoonful on the center and spreading it toward the edges of the tortilla. Then top with any extra veggies you may have and cover with as much more shredded cheese as you'd like.
Grease one side of a second tortilla and lay it (grease side up) onto the open-faced quesadilla you've just created. Cook this side for about 3-5 minutes making sure the bottom tortilla isn't getting too dark.
Using the largest spatula you have (and your other hand!) carefully and quickly flip the quesadilla over and cook for about 3 more minutes on the second side. If at any point the pan seems too hot, drop the heat down to medium.
When the second side is done (the cheese is all melted and the bottom is golden brown), remove the quesadilla to a cutting board, let it sit about a minute to settle and then cut it into wedges. Serve with sour cream, salsa and fresh guacamole and enjoy!
Recipe by Daily Rebecca at https://www.dailyrebecca.com/2012/10/take-two-taco-chicken-bowl-quesadillas/