* Place 1/2 cup shredded Monterey Jack cheese with jalapeño peppers on each of 2 (8-inch) flour tortillas; top each with 1/2 cup shredded cooked chicken. Place 1 (8-inch) flour tortilla over each serving. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Working with 1 quesadilla at a time, cook 2 minutes on each side or until browned. Cut each quesadilla into quarters. Serve with salsa.