Cheesy Chicken Quesadillas

1.In a medium bowl, combine the shredded or diced cooked chicken with the Monterey Jack and cheddar cheeses. Mix well.

2.Heat 1 tablespoon of oil in a large non-stick skillet or on a griddle over medium heat.

3.Place one tortilla in the hot skillet. Sprinkle about 1/4 to 1/3 cup of the chicken and cheese mixture evenly over one half of the tortilla.

4.Fold the other half of the tortilla over the filling to create a half-moon shape.

5.Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and bubbly.

6.Remove the quesadilla from the skillet and set aside. Repeat with the remaining tortillas, chicken, and cheese mixture, adding more oil to the skillet as needed.

7.Cut each quesadilla into wedges and serve immediately with your favorite optional toppings like salsa, sour cream, or guacamole.