In a medium bowl, combine the pulled chicken (tearing the pieces apart before adding), cheddar and monterey jack, half the tomatillo sauce, and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Stir to thoroughly combine. In a separate bowl, combine the sour cream and remaining tomatillo sauce. Place the tortillas on a work surface. Top one half of each tortilla with the chicken filling. Fold the tortillas in half over the filling.

In a large nonstick pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until golden brown and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. Carefully halve each quesadilla. Serve the cooked quesadillas with the tomatillo sour cream. Enjoy!