Spread hummus generously over your tortilla. Lightly cover one-half of the tortilla with fillings of your choice. Fold the blank half over to create a half-moon shape
Bring the skillet to a medium heat, and add the canola oil
Brush the warm sides lightly with olive oil and let them cook in the pan for another minute or two.
Carefully flip once again, brush the new top side lightly with olive oil, and cook until the bottom is lightly golden and crisp. Carefully flip and cook until that side is lightly golden and crisp
transfer the quesadilla(s) to a cutting board and let them rest for a couple of minutes. Then, use a sharp chef’s knife or pizza cutter to slice each quesadilla into wedges. Serve immediately