Crowd-pleasing Quesadillas

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

Filling options

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

Optional toppings

Fresh or bottled salsa

Guacamole

Sour cream

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.