Place the chopped chicken into a zip top bag and add the southwest seasoning. Seal the bag and shake/massage the chicken until coated with the seasoning.

Place the oil in a large skillet and bring over medium heat. Add the seasoned chicken and stir to coat with oil. Cook, stirring occasionally, for 4-6 minutes until chicken is cooked through. Remove from heat.

Place a Flatout flatbread onto a clean, dry surface and sprinkle ½ ounce of the shredded cheese over half the surface of the flatbread (the long way). Drizzle 2 tablespoons of the salsa over the top of the shredded cheese and top with ¼ of the cooked chicken. Sprinkle another ½ ounce of the shredded cheese over the chicken and then fold the empty half of the flatbread over the toppings to form the quesadilla. Repreat with remaining ingredients to make 4 quesadillas (if not serving all at once you can store the ingredients separately and build when needed)

Lightly mist both sides of the quesadillas with cooking spray. Bring a large griddle pan or skillet to medium heat and place the quesadillas on the pan (you may have to work in batches). Cook for about 2 minutes on each side or until the outside of the flatbread starts to turn golden and the cheese inside is melted. Cut each quesadilla into triangles with a knife or pizza cutter and serve.