Heat a cast iron skillet over medium heat and melt half of the butter.

Place one flour tortilla in the skillet and sprinkle half of the cheese evenly over it.

Distribute the shredded chicken, cherry tomatoes, and cilantro over the cheese.

Top with the remaining cheese and place the second tortilla on top.

Cook for 3 to 4 minutes until the bottom tortilla is golden brown and crispy.

Carefully flip the quesadilla, adding the remaining butter to the skillet, and cook for another 3 minutes until the cheese is fully melted.

Remove from the skillet, let it rest for a minute, then slice into wedges.

Serve immediately with salsa and sour cream on the side.