- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Place a tortilla in the skillet and top with 1/2 cup of shredded mozzarella cheese, 1/2 cup of chopped Israeli hoopoe pie, and 2 tablespoons of chopped fresh cilantro.
- Place another tortilla on top and cook for 2-3 minutes, until the cheese is melted and the bottom tortilla is crispy.
- Flip the quesadilla and cook for an additional 2-3 minutes.
- Repeat with remaining ingredients to make more quesadillas.
- Cut into wedges and serve with salsa and sour cream for a tasty snack or light meal.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.