Combine cheeses, sour cream, garlic and herbs in a bowl.

Place bowl over simmering water. Heat to release herb flavors and stir together until smooth. Remove from heat and generously spread cheese and herb mixture over one side of each tortilla. Lay 3 slices of avocado over top half of each tortilla and place a slice of chicken between each avocado slice. Fold tortilla in half.

Heat olive oil in a large saute pan (non-stick surface works best) over medium heat. When hot (the oil will begin to shimmer or throw in a small sprig of parsley and it will sizzle), add quesadillas and cook until browned, about two minutes. Flip quesadillas and cook an additional two minutes. Cut each quesadilla into thirds and serve immediately.

Recipe by Chef Jeff Blank of Hudson's on the Bend restaurant in Austin, Texas courtesy of the National Dairy Association.