Southwest Chicken Quesadillas

1-pound boneless skinless chicken breasts, cut into 1/2-inch strips

1/2 cup tomato salsa, divided

1/4-teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons mayonnaise

1 to 2 teaspoons chili powder 4 8-inch flour tortillas

1/3-pound jalapeno jack cheese, or Monterey Jack cheese, shredded (about 1-1/4 cups)

8 sprigs fresh cilantro, rinsed with stems discarded

Non-Stick Cooking Spray

Heat oven to 450°F. Line 13 x 9 x 2-inch baking pan with heavy-duty aluminum foil. Cover baking sheet with heavy-duty aluminum foil. Rinse chicken. Pat dry. Place chicken in pan. Combine 1/4-cup salsa, salt, and pepper. Pour mixture over chicken. Bake chicken at 450°F for 10 minutes. Remove pan from oven. Turn pieces with slotted spatula. Return pan to oven. Bake 5 minutes, or until chicken is no longer pink. Remove chicken pieces and vegetables from salsa from pan with slotted spoon. Discard liquid. Combine mayonnaise, chili powder, and remaining 1/4-cup salsa. Wrap tortillas in plastic wrap. Microwave on HIGH (100%) for 30 seconds or until warm and soft. Spray foil covered baking sheet with Crisco No-Stick Cooking Spray. Place baking sheet on countertop. Arrange tortillas so that half of each rests on baking sheet and other half rests on countertop. Place chicken and vegetables on tortilla halves on baking sheet. Top with chili mayonnaise, cheese, and cilantro. Fold tortillas on countertop over filled halves. Press closed gently. Space tortillas evenly on baking sheet. Spray tortillas with Crisco Spray. Bake at 450°F for 5 minutes. Remove baking sheet from oven. Turn gently with spatula. Return to oven. Bake 5 minutes, or until browned. Let stand 2 minutes. Cut each in half. Serve immediately.