Heat sliced chicken using recommended preparation of your choice.
Blend Cheddar and Monterey Jack cheeses together.
Brush top side of tortilla with melted butter and place in clean 12” nonstick skillet (butter side down) over medium heat.
Sprinkle ¼ cup of cheese blend over one half side of tortilla, and then add approx. ¾ cup of sliced chicken on top of cheese, followed by another ¼ cup of cheese.
Fold top half of tortilla over and repeat with a second tortilla (two will fit in the skillet at once).
Cook tortilla until golden brown, approximately 2 minutes, then turn carefully to opposite side until golden brown on bottom.
Repeat process with remaining tortillas, chicken and cheese. Cut quesadilla into 2 or 3 wedges. Serve with Cowboy Caviar and other desired toppings.