Ingredients
4 8-inch flour tortillas
2 cups shredded cooked chicken
1-1/3 cups shredded Jack or Cheddar cheese
4 tsp. minced pickled jalapenos
4 tsp. minced fresh cilantro leaves
vegetable oil
salt

Directions
Preheat oven to 200 degrees F. Heat a 10-inch nonstick skillet over medium heat until hot. Toast the tortillas in the skillet, one at a time, until soft and slightly puffed on both sides. Slide tortillas onto a cutting board.

Sprinkle 1/2 cup chicken, 1/3 cup cheese, 1 teaspoon jalapenos and 1 teaspoon cilantro over half of each tortilla, leaving a 1/2-inch border around the edges. Fold tortillas in half and press to flatten. Brush tops with oil and sprinkle with salt.

Place 2 quesadillas in the skillet, oiled sides down. Cook over medium heat until crisp and well browned. Brush sides facing up with oil and sprinkle with salt. Turn quesadillas over and continue cooking until the second side is also crisp and brown.

Transfer the quesadillas to a baking sheet and keep warm in the oven for up to 20 minutes. Repeat with remaining quesadillas. Allow to cool for 3 minutes before cutting and serving.