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You can assemble all four quesadillas at once, then wrap and refrigerate them until you're ready to cook. (The cooking itself takes almost no time at all.) If you prefer, dry‐sauté these with no oil at all, in a non‐stick or well‐seasoned cast‐iron skillet.

Ingredients

• 8 tablespoons vegetable oil (optional)
• 8 (8 inch) flour tortillas
• 1 cup grated Cheddar, Jack, or other cheese, or a combination
• 1/2 cup minced scallion
• 1/4 cup minced canned green chiles
• 1/4 cup any salsa (optional)

Preparation

The easiest way to make these is to build them in the skillet. So: Place one tablespoon of oil, if you're using it, in a medium skillet and turn the heat to medium. A minute later, place a tortilla in the skillet. Top with a quarter of the cheese, scallion, chiles, and salsa (if you are using it), then with another tortilla.

Cook about 2 minutes, or until the cheese begins to melt. Turn and cook another 2 to 3 minutes, until the cheese is melted and both sides are toasted. Drain if necessary, then cut into wedges and serve, or keep warm until the remaining quesadillas are done.

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Source: How to Cook Everything

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Personal Note

add cooked shreeded chicken