Place one tortilla on a flat surface. Sprinkle a generous amount of shredded cheese evenly over one half of the tortilla.

Spoon a layer of chunky salsa over the cheese. Sprinkle chopped cilantro over the salsa, if using.

Fold the other half of the tortilla over the filling, creating a half-moon shape.

Heat a non-stick skillet or griddle over medium heat.

Place the assembled quesadilla onto the skillet and cook for about 2-3 minutes, or until the bottom tortilla is golden brown and crispy.

Carefully flip the quesadilla to cook the other side. Cook for another 2-3 minutes, or until the second side is golden brown and the cheese is melted.

Remove the quesadilla from the skillet and place it on a cutting board. Let it cool for a minute before slicing it into wedges. Serve the cheese and chunky salsa quesadillas with a dollop of sour cream on the side. If you like a bit of heat, garnish with sliced jalapenos.