Pound the chicken breasts to ½ inch thickness. Season with salt and cumin.
Heat 1 teaspoon vegetable oil over medium heat. Add the chicken and cook 4 minutes per side or until cooked through and the chicken reaches 165°F in the thickest part.
Rest the chicken 5 minutes and then cut into slices.
Spread 2 tablespoons of sauce on one half of each tortilla. Top with ¼ of the chicken and and ¾ cup of cheese.
Fold the tortilla in half over the filling and brush the remaining oil on the outside of each tortilla.
Heat a non-stick pan over medium-low heat (or a griddle). Lightly brown each quesadilla 3-4 minutes per side or until golden and cheese is melted.
Cool 2-3 minutes and cut each tortilla into 3 pieces.
Notes
Nutrition calculated without quesadilla sauce.
Season the chicken with cumin, chili powder, garlic powder, and paprika for extra flavor.
Use a cheese blend with shredded cheddar and Monterey Jack cheese for a melty, creamy texture.
Cook quesadilla on a griddle or skillet for a golden, crunchy tortilla.
Make a quick copycat creamy jalapeno sauce with mayo, sour cream, pickled jalapenos, garlic powder, and lime juice. Adjust to your taste!