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Spicy Quesadillas with Avocado Pico de Gallo

8 (6-inch) flour tortillas
1-3/4 cups (7 oz.) Sargento® Limited Edition Shredded 4 Pepper Fiesta Blend Pepper Jack Cheese
3/4 cup chopped cilantro, divided
1 ripe avocado, peeled, seeded, diced
1/2 cup chopped tomato
2 Tbsp. minced red onion
1 Tbsp. fresh lime juice
1/4 tsp. salt
1 tsp. chipotle hot sauce or hot pepper sauce, or more to taste

Place 4 tortillas on a foil-lined baking sheet. Coat tortillas with cooking spray or brush lightly with oil. Turn tortillas over.
Spread cheese evenly over tortillas; top with 1/2 cup cilantro and remaining tortillas, pressing gently. Coat tops of tortillas with cooking spray or brush lightly with oil.
Bake in a preheated 450°F oven 5 minutes. With a large spatula, turn quesadillas over. Continue baking 4 to 5 minutes or until golden brown and cheese is melted.
Meanwhile, in a small bowl make pico de gallo by combining avocado, 1/4 cup cilantro and remaining ingredients; mix well. Cut quesadillas into quarters for a main dish or eighths for an appetizer. Serve with avocado pico de gallo.