Chicken Quesadillas

Thank you Bake Space

1 cup shredded Monteray 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 * optional
Or 2 tablespoons coarsely chopped fresh parsley *optional
Guacamole, for serving (optional)
Salsa, for serving (optional)
Sour cream, for serving (optional)

• Combine the cheeses in a medium bowl.
• Heat a large frying pan over medium heat until hot, about 3 minutes.
• Place a tortilla in the pan and sprinkle half of the chicken, half of the cilantro, and 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.
• 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