Instructions: Cut each thigh into 4 pieces. In container of food processor fitted with steel blade, finely mince garlic. Gradually add chicken pieces, cumin, salt and pepper; grind to a fine texture.

In a large heavy, non-stick skillet, heat oil. Add ground chicken mixture and cook over medium heat, stirring often. Cook for 8 to 10 minutes or until meat is no longer pink.

Preheat oven to 3000F. Drain chilies and add to cooked chicken. Place 8 tortillas on 2 large baking sheets and brush lightly with water. Divide chicken mixture among the 8 tortillas, spreading a thin layer almost to the edges. Sprinkle with chopped coriander and grated cheese; top with remaining tortillas, pressing down edges to seal. Brush lightly with water and bake for 15 minutes. Remove from oven and cut each quesadilla into 8 wedges. If desired, serve with Mexican salsa or top with avocado, tomato and coriander.

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