4 flour tortillas
4 tbsp. butter
1 1/2 c. shredded cheese (Jack or Cheddar)

Melt butter in a wide round skillet over medium high heat. Place one tortilla in skillet, sprinkle cheese onto half of tortilla. Fold tortilla over and press flat, move to one side of pan. Place another tortilla in the pan (it won’t lie flat) and repeat the process. Brown both sides. Place quesadillas in warm oven until served.

TOMATO SALSA:

2 med. tomatoes, chopped
2 scallions, sliced
1 (4 oz.) can diced green chiles
1/4 c. fresh cilantro leaves (2 tbsp. dried, crumbled)
1 avocado, sliced
1/2 c. sour cream

Toss tomatoes, scallions, chiles and cilantro together. Place avocado slices on hot quesadillas. Drop on sour cream. Spoon salsa over and serve. Yield: 4 servings.
References :
http://www.cooks.com

FILLING:

4 cooked chicken breasts
1/2 sm. onion, chopped
2 cloves garlic, chopped
1/4 green pepper, diced
2 fr. jalapeno peppers
1/2 sm. can sliced mushrooms
4 oz. Monterey Jack cheese, grated
1/2 jar taco sauce

Place 2 tablespoons olive oil in frying pan with the onion, garlic, green pepper, jalapeno pepper, and mushrooms. Cook 1 minute. Do not let garlic brown. Add 1/2 jar taco sauce. Cook about 1 minute. Add shredded chicken; toss to coat. Add Monterey Jack cheese; cover and simmer 5-10 minutes until chicken is hot and cheese is melted.
Place 1 tablespoon olive oil in a skillet. Heat on medium until very warm. Place flour tortillas in pan and warm both sides. Place tortilla on a plate and fill one side with chicken-cheese mixture. Fold over to cover mixture. Top with salsa, about 1 1/2 tablespoons sour cream and a few black olive slices. Serve with lettuce and tomatoes, refried beans, or rice and beans.
References :

Chicken Quesadillas Recipe

This recipe serves: 4

Ingredients
1 pound chicken tenderloins (frozen but thawed, works great)
1 package McCormick Caribbean jerk seasoning
6 slices Kraft 2% pepper jack cheese
olive oil cooking spray
6-8" low fat tortillas

Preparation Instructions
1. Cook chicken. For spicier flavor, season chicken with a little Caribbean jerk seasoning before cooking. Chop or shred the cooked chicken.
2. Spray a little oil on one side of a tortilla then sprinkle a little Caribbean jerk seasoning and spread it evenly on the tortilla. Place that tortilla seasoned side down in a heated nonstick pan. Put about 1 tenderloin worth of shredded/chopped chicken on top of the tortilla then place 1 slice of pepper jack cheese on top of that.
3. Last, spray another tortilla and sprinkle and spread a little Caribbean jerk seasoning on it then place that on top (seasoned side up) of the cheese. While it heats through, press with spatula to “adhere” the whole thing. Carefully flip after lightly browning on first side and lightly brown 2nd side. Remove and cut in 4 pieces. May serve with low-fat sour cream and/or salsa.

Salsa

2 large tomatoes, seeded (don’t have to) and diced
1/2 small sweet onion, finely chopped (like Texas sweet or red)
1-3 jalapeno, finely chopped
2 tablespoons cilantro, chopped
1 clove garlic, finely chopped
2 tablespoons lime juice, fresh squeezed
1 teaspoon olive oil
3/4 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper

Combine all the ingredients and chill for 2 hours before serving with chips.
The Cilantro is very important to this dish.
References :
http://www.lifescript.com/channels/food_nutrition/recipes/entrees/chicken_quesadillas.asp
http://www.recipezaar.com/1078

Ingredients:
4 boneless, skinless 4 oz. chicken breasts
1 package taco seasoning
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
8 whole wheat flour tortillas
¼ cup salsa
½ cup low-fat cheddar cheese, shredded
4 tbsp. low-fat sour cream
½ cup lettuce, shredded

Directions:
1. Preheat large skillet.
2. Cut the chicken into smaller bite-sized pieces.
3. In a small bowl, mix together taco seasoning, garlic powder, salt, and pepper.
4. Sprinkle both sides of chicken breasts with taco mixture.
5. Cook chicken on skillet until cooked through (about 10 to 12 minutes).
6. Spread chicken evenly over tortillas. Cover chicken with salsa and cheddar cheese. Place second tortilla over top.
7. Warm in microwave for 1 minute, then cut in fours. Serve with a spoonful of sour cream and lettuce on top.
References :
http://www.mexgrocer.com/mexican-recipes-salsas.html

Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for heat.

Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Let sit for an hour for the flavors to combine.

Makes approximately 3-4 cups.

Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.
References :

http://www.recipetips.com/recipe-cards/t–2166/light-chicken-quesadillas-with-bean-and-corn-salad.asp

and regular quesadillas

http://www.recipetips.com/recipe-cards/t–1743/quesadillas.asp

Here are a lot of salsa recipes
http://www.recipetips.com/search.asp?content=%2Fhome%2F&index=recipes%2Cfoodglossary%2Cfoodknowledge&querytext=salsa&x=0&y=0

I made this one and it was awesome!! It is different from usual salsas but we all loved it.

http://www.recipetips.com/recipe-cards/t–2577/pineapple-watermelon-salsa.asp
References :
http://www.recipetips.com