Preheat oven broiler on high temperature, with the rack 3 inches from heat source.
2
For salsa, combine all ingredients and toss well. Chill in refrigerator for at least 15 minutes. (Salsa can be made up to 1 day in advance and refrigerated.)
3
Cut chicken into thin strips, and place them on a baking sheet coated with cooking spray. Broil for about 8–10 minutes, until the chicken reaches 165 °F (74 °C) on a food thermometer.
4
To assemble the quesadillas, place four whole-wheat tortillas on the countertop or table. Top each with one-quarter of the sliced cooked chicken, salt, chili sauce, cheese, and pine nuts (optional).
5
Turn off the broiler and set the oven to 350 °F. Fold tortillas in half to close, and carefully transfer each to a baking sheet lined with parchment paper. Do not use wax paper or expose parchment to the broiler.
6
Bake quesadillas at 350 °F for 5–10 minutes or until the cheese is melted.
7
Serve one quesadilla with ½ cup salsa on the side.
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