1 (16-oz) jar prepared salsa
vegetable oil
1 rotisserie chicken, skin discarded, meat shredded into medium bite-sized pieces (about 3 cups)
1 teaspoon taco seasoning
1/4 cup canned pickled jalapenos, drained and minced, optional
1-1/2 cups packaged Mexican cheese blend
4 (12-inch) flour tortillas
sour cream and guacamole, for serving
Drain salsa in mesh stariner over bowl. Reserve strained salsa and 1/3 cup juice separately. Meanwhile, adjust oven rack to middle position and heat oven to 450 degrees. Brush rimmed baking sheet with 2 tablespoons oil.
Combine chicken, taco seasoning, jalapenos, cheese, and salsa juice in bowl. Spread 1 cup filling over half of each tortilla, leaving 1/2-inch border around edge. Brush plain half of tortillas with oil, fold over filling and press down firmly. Transfer to prepared baking sheet and brush top of each tortilla with 1/2 teaspoon oil.
Bake until tops of quesadillas begin to brown, about 10 minutes. Flip quesadillas over, press with spatula, and bake until crisp and golden brown on second side, 8 to 10 minutes. Cool quesadillas on wire rack for 10 minutes before slicing. Cut each quesadilla into 4 wedges and serve with reserved salsa and sour cream and guacamole.
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