Chicken Tinga from this recipe:
1 jalapeno, chopped fine
1 tbsp cilantro, chopped
4 oz shredded pepper jack cheese
2 8 inch flour tortillas
Combine chicken, jalapeno, cilantro, pepper jack in a large bowl and mix well. Spread half over one half of one quesadilla, leaving 1/2 inch edge without filling. Fold over tortilla and press down edges. Fill other tortilla and repeat as desired.
Heat up a 10 inch cast iron pan on medium heat and add oil. Heat until shimmering and add tortillas and cook while swirling around tortillas in pan. Cook until golden brown and puffy. Flip quesadillas and season with salt and cook until golden on the other side.
Transfer to a paper towel and cut into triangles, then serve.