Chop tomato and cilantro.

Cube chicken, and season with salt and pepper (or your favorite low sodium, all-purpose seasoning).

Spray a large skillet with cooking spray and heat over medium. Add chicken and cook until browned and no longer pink.

Combine tomato, cilantro, cooked chicken, lime juice, cream cheese, and green chilies in a bowl. Spread mixture over 1/2 of each tortilla, top with shredded cheddar cheese, then fold remaining half over top.

Preheat a clean skillet over medium. Add quesadillas, one at a time, to the hot skillet.

Cook on both sides until crispy and cheese is melted; remove from heat and cut in half. Repeat until all quesadillas have been toasted.

Serve with grapes and sliced peppers on the side.