8      large         flour tortillas, 98% fat free
   3      cups          shredded cheddar cheese, nonfat
  12      ounces        cooked chicken breast halves
   1      tablespoon    chipotle hot sauce
Heat a griddle or a large frying pan; if you are using a frying pan, brush
the surface with olive oil.  Warm the tortillas, 1 at a time, on both sides.
Return 1 tortilla to the pan, spread a quarter of the cheese over it, and
scatter a quarter of the chicken over the cheese.  Add a dash of hot sauce,
and top with another tortilla.  Cook until the cheese is nearly completely
melted, about 4 minutes, turn, and cook for 2 minutes more.  Transfer to a
work surface, and cook the remaining quesadillas in the same manner.  Cut
each quesadilla into 6 triangles, transfer them to individual plates and
serve.