1 8-ounce package cream cheese at room temperature
1 16-ounce package cheddar or Mexican blend shredded cheese
2 10-count packages flour tortillas
2 cups shredded chicken or other cooked/leftover meat
2 onions, chopped, sautéed
1 to 2 peppers, chopped and sautéed
1 pound mushrooms, sliced and sautéed
1 12-ounce package spinach, cooked, squeezed, chopped
1 large zucchini, chopped and sautéed
1 bunch scallions, chopped
1 can black olives, chopped
½ cup cilantro, chopped
Fresh or bottled salsa
Mix cream cheese, shredded cheese, and optional fillings in a bowl with a spatula. Spread approximately one third cup of the cheese filling on a tortilla, and top with another tortilla. Brown each side of the quesadillas in a pan over medium heat. Place each cooked quesadilla in a warm oven, covered with foil, and continue until all quesadillas are cooked. Cut quesadillas into quarters and serve with toppings.
Recipe can easily be divided in half.