Directions:

Cut four 3-inch rounds from each tortilla, discarding scraps. Lightly brush one side of each mini tortilla with oil, or spray with nonstick spray.

Divide half of the cheese evenly among unoiled sides of eight of the tortillas. Top with avocado, chicken or turkey, and jalapeno pieces. Add 1 teaspoon salsa to each and sprinkle with remaining cheese. Top with remaining tortillas, oiled sides up.

Heat a heavy skillet or griddle over medium heat. Cook quesadillas, four at a time, about 1 to 2 minutes per side or until cheese melts
and tortillas are lightly browned.

Serve warm with remaining salsa.