Pat chicken thighs dry and season on both sides with the taco seasoning
In a large skillet (big enough to fit one of the tortillas) heat your oil of choice on medium high heat.
Sear chicken thighs in oil on both sides until golden brown and cooked through to 165 degrees, remove from skillet and allow to cool on a cutting board.
Dice chicken to bite size pieces.
In a medium sized bowl, add cilantro, green chiles (with all juices in the can), and cream cheese. Mix well until the cream cheese has very few chunks remaining.
Add diced chicken to the bowl and mix.
Spread 1/4-1/2 tablespoon butter thinly on one side of each tortilla.
In the same skillet used for the chicken over medium heat, add a tortilla buttered side down and sprinkle 2 tablespoons shredded cheese on one half of the tortilla.
Add about 1/3 of a cup of the chicken filling mix on top of the tortilla, and top with an additional 2 tablespoons shredded cheese.
Fold the empty half of the tortilla over on top of the filling and press down with a spatula to flatten out evenly.
Cook the quesadilla 1-2 minutes before flipping to the next side to get a golden brown and slightly crispy tortilla.
Remove from the pan, and let cool.
Repeat until all quesadillas are golden brown. If you want a challenge—use a second pan and make two quesadillas at a time.
After the quesadillas have cooled for 3-5 minutes, or right before you are serving, slice in half and plate. Avoid slicing early so the filling won't fall out and so that the quesadilla won't get cold before eating.
Serve with salsa, sour cream, avocado, or any other topping or dip you prefer. My favorite is a blend of 8 ounces sour cream and a 15 ounce can of green enchilada sauce.
