Bake quesadillas until filling is heated through and edges begin to crisp, about 10 minutes. Using large metal spatula, turn each over and bake until bottom is crisp, about 5 minutes. Transfer quesadillas to plates. Cut into wedges and serve. Process until smooth.
ROLL tortillas up tightly.
Refrigerate 30 minutes. Serve with salsa. Process stewed tomatoes, onion, garlic cloves, jalape os and half of cilantro in processor to chunky puree. Transfer mixture to large bowl. Place fresh tomatoes, diced green chilies and remaining cilantro in processor and blend until tomatoes are finely chopped.