gluten-free flour tortillas (Trader Joe's Brown Rice Tortillas are good or you can try this recipe)
3 - 4 C cheese, grated (sharp or mild cheddars, monterey jack, or mozzerella usually work best)
1 - 2 C meat (optional: we've used cooked shredded or thinly sliced chicken, beef, pork or even shrimp)
4-oz can diced green chilis
2 diced green onions
Mix the shredded cheese with the green chilis and green onions.
If you'll be using any meat, pre-warm it in the microwave so that it's quite warm to the touch (you don't want it at refrigerator temperature).
Place a tortilla in a pre-heated skillet on medium high heat. You can use a little butter or olive oil in the pan to prevent sticking and give a nice crunch to the tortilla.
Depending on the size of your tortillas, use a good handful of the cheese-veggie mixture (or maybe a bit more) to cover half of the tortilla. Add meat of your choice and sprinkle with a little more cheese.
Fold tortilla in half to cover filling. The cheese should be partially melted and the tortilla should be well-browned (but don't over-do it!) before you try to flip it over. The quesadilla is done when both sides are browned and cheese is melted. We like them served cut in quarters with a dab of sour cream and salsa in the middle.