Bake for about 8 minutes, or until the cheese is melted and the tortillas are softened and warm.
Use kitchen shears or a pizza wheel (cutter) to cut each quesadilla into 6 wedges.
Garnish with dollops of sour cream or add it to the plate on the side.
The quesadilla filling will keep for up to 3 days in a covered container in the refrigerator. Bring to room temperature; assemble and bake the quesadillas just before serving.