4 (7 – 8″) flour tortillas
1 cup shredded Monterey Jack Cheese (4 oz)
1 cup chopped lettuces
1/2 teaspoon ground cumin
salt and pepper, to taste
1. Lay two tortillas on a flat surface. Sprinkle each with 1/4 cup cheese to within 1″ of the edge. Top each with 1/2 cup lettuces and sprinkle with the cumin. Top each with the remaining cheese and tortillas.
2. Coat a griddle or frying pan with some oil and place over medium heat. When hot, place a quesadilla in the center, pressing down with a spatula. Cook 1 minute, turn carefully, and cook 1 minute longer. Repeat with remaining quesadilla. Cut each quesadilla into quarters and serve.