cans salmon (drained) and 1/2 cup shredded Monterey Jack cheese.
Divide salmon filling among four 8-inch flour tortillas, covering half.
Top with 1/3 cup chopped roasted green chilies and another 1/2 cup cheese; fold tortillas over filling.
Cook quesadillas (2 at a time) in a skillet misted with cooking spray over medium heat until tortillas are golden and cheese is melted, about 2 minutes per side 4.
Cut into wedges and serve with sour cream and guacamole.