Fun-up your quesadilla fillings!
In a small bowl, mix the granulated garlic, granulated onion and ground cumin.
In a medium bowl, mix the tomatoes, chiles and scallions; season with salt and pepper. In another medium bowl, mix the cheeses.
Heat a large nonstick skillet over medium to medium-high. Spray the pan with cooking spray, and cook 1 tortilla until lightly browned, about 30 seconds; turn over. Cover half the tortilla with one-sixth of both the cheese and tomato mixtures, and sprinkle with some of the dried spice combo. Fold the tortilla over, press with a spatula and cook, turning occasionally, until the tortilla is deep golden brown and crispy, 2 to 3 minutes. Transfer the quesadilla to a cutting board and cut into 4 wedges. Repeat with the remaining tortillas and filling.
Serve the quesadillas, passing the sour cream, cilantro and pickled jalapeño slices.