Set your oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

In a medium bowl, combine shredded cheese, salsa, and cooked chicken. Stir until everything is evenly coated and mixed.

Lay flour tortillas flat on the prepared baking sheet. Spoon the cheese and chicken mixture onto one half of each tortilla, leaving a bit of space near the edges. Fold the other half over to create a half-moon shape.

Lightly brush the tops of the quesadillas with melted butter to help them crisp up. Bake for 6–10 minutes, or until the tortillas are golden brown and the cheese is melted.

Remove from the oven and let cool slightly. Slice into wedges and serve warm with your favorite dips like guacamole, sour cream, or salsa.