What is the best way to use leftover chicken for quesadillas?

Here's how we would do it in New Mexico! Shred your chicken and, YES, season it with some garlic, in, and chili powder. If you have access to green chile, go for it, but I don't know if you have it in your area. Heat a cast iron skillet or griddle, lightly oil it. Place one flour tortilla in the skillet, put some of the chicken, green chile (drained), cheese, chopped onions on the tortilla, top with another one. Wait until the cheese has melted and you are able to flip the quesadilla over to toast the top tortilla. You can also add a drained can of black beans - yum. Here's the best way to make rice, too....Heat a couple of tablespoons of oil in a skillet, add 1 1/2 cups of rice and stir, stir, stir, until the rice LIGHTLY browns & 'pops'. Add chopped onion and garlic and in and sliced carrots. Pour in 3 cups of water in which you have dissolved some chicken bouillon cubes (or use 3 cups of chicken stock). Simmer until done. Delicious! I hope you enjoy.