1 cup shredded queso blanco or other melting cheese (about 4 oz.)
In small bowl, combine melted Country Crock® Spread, oregano, cumin and cayenne; set aside.
Evenly divide chicken on two tortillas. Sprinkle each with 1/2 cup cheese, then top with remaining tortillas.
In 10-inch nonstick skillet, heat 1 tablespoon melted Spread mixture over medium heat. Cook one quesadilla, brushing top with additional 1 tablespoon Spread mixture, 4 minutes or until golden brown, turning once. Repeat with remaining quesadilla. Serve hot, sliced into wedges. Garnish, if desired, with salsa, sour cream and hot green pepper sauce.