2 ounces Cabot Sharp Cheddar, grated (about ½ cup)
1 ounce Cabot Monterey Jack, grated (about ¼ cup)
2 tablespoons Cabot Sour Cream
1 tablespoon minced garlic
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried thyme leaves
¼ teaspoon dried tarragon
4 flour tortillas
1 avocado, quartered and sliced lengthwise
1 (8-ounce) smoked boneless chicken breast or 2-3 smoked boneless chicken thighs, sliced
2 tablespoons olive oil
1 teaspoon salt
COMBINE cheddar, Monterey Jack, sour cream, garlic and dried herbs in small heat-proof bowl; set bowl over pan of simmering water and let warm until herbs are fragrant and cheeses are melted and smooth.
REMOVE from heat and spread mixture generously over each tortilla. Arrange alternating slices of avocado and chicken over half of each tortilla. Fold tortillas in half.
HEAT olive oil over medium heat in large skillet, preferably nonstick. When oil is shimmering, add quesadillas and cook until browned on underside, about 2 minutes. Turn over and cook for about 2 minutes longer. Cut each quesadilla into thirds and serve.