Lay 4 tortillas on a flat work surface and sprinkle each with 2 tablespoons cheese. Divide chicken and apple slices evenly among the tortillas. Sprinkle each with remaining cheese. Top with remaining tortillas.
Coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat. Place one quesadilla in skillet and cook for 2 to 3 minutes or until brown. Using a large spatula, gently flip the quesadilla and cook for 2 to 3 minutes more or until browned and cheese is melted. Remove and repeat with remaining quesadillas. Cut each into quarters and serve with Tomato Corn Salsa. Makes 4 servings.
In a small bowl combine corn, tomato, cilantro, olive oil, and a dash each salt and pepper. Makes about 1 cup.