1 cup shredded Monterey Jack cheese (about 2 ounces)
1 cup shredded sharp cheddar cheese (about 2 ounces)
4 (10-inch) flour tortillas
1 1/2 cups shredded, cooked chicken (about 8 ounces)
2 tablespoons coarsely chopped fresh cilantro
Guacamole (optional, see above)
Salsa, for serving (optional, see above)
Sour cream, for serving (optional)
1-Combine the cheeses in a medium bowl.
2-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 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.
3-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.