Bacon, Tomato, and Avocado Quesadillas:
Prepare as above, except substitute Monterey Jack cheese for the cheddar, 8 crisp-cooked and crumbled bacon slices, 2 small seeded and coarsely chopped tomatoes; and 1 seeded, peeled, and chopped avocado for the filling. Omit green chiles, barbecue sauce with chicken, salsa, sour cream, and green onion.
Prepare as above, except coat the unsprayed side of each tortilla with 2 teaspoons stone-ground mustard. Substitute Havarti cheese for the cheddar and 16 ounces cooked sliced turkey for the chicken. Omit green chiles, salsa, sour cream, and green onion.
Black Bean and Queso Fresco Quesadillas:
Rinse and drain one 15-ounce can black beans. Place beans in a medium bowl. Add 1/4 cup bottled salsa; mash lightly with a potato masher. Prepare quesadillas as above except substitute crumbled queso fresco or shredded Monterey Jack cheese for the cheddar and substitute the bean mixture for the chicken.
Italian Sausage Quesadillas:
Prepare quesadillas as above except substitute mozzarella cheese for the cheddar; half of a 20-ounce package frozen cooked Italian sausage links, thawed and sliced, for the chicken; and 3/4 cup bottled roasted red sweet peppers, drained and chopped, for the chile peppers. Serve with warmed marinara sauce. Omit salsa, sour cream, and green onions.