Parmesan Crusted Quesadilla

This isn't an exact recipe....it's kind of a combination of a few recipes.  Just play with it- add what you think sounds good, omit what you don't like.  So here's my best guess at a recipe:

2-3 grilled chicken breast, shredded
1 C. fresh grated Parmesan cheese
3-4 TB olive oil
8 flour tortillas
1/3 C. cream cheese, softened
1 C. sharp cheddar
3/4 C. Monterrey jack
2 TB minced onion
1 tomato dice
1 tsp. oregano
1-2 tsp. cumin
1-2 tsp. dried cilantro
1/2 tsp. garlic powder

Combine shredded chicken, cream cheese, cheddar, Monterrey jack, onion, tomato, and all spices.  Place Parmesan cheese on a plate.  Brush one side of a tortilla with olive oil and place on top of the Parmesan cheese.  Press the cheese firmly onto the tortilla.  Place on a hot (not too hot) griddle.  Spread chicken mixture on the cooking tortilla.  Add Parmesan to another tortilla and place on top of the other tortilla and chicken mixture.  Repeat.  This recipe will make 4 substantial quesadillas. 

Chicken Dijon

4 chicken breast, diced and browned
1 bunch green onions
2-3 tomatoes
4 TB fresh basil
2 TB Dijon mustard
1 C. heavy cream
2 TB chicken bouillon
1-2 C. mushrooms

While browning chicken, chop all vegetables.  Warm cream & bouillon in saucepan.  Add all vegetables except tomatoes.  Pour over chicken in a 9x13 pan and bake at 350 for 1 hour.  Add tomatoes 20 minutes before finished cooking.  Excellent over rice or noodles!