Brush salmon with 1 tablespoon olive oil and season with cumin.
Grill salmon 3 to 4 minutes or until fish flakes easily when tested with fork. Transfer to plate; flake with fork.
Sprinkle cheese evenly over half of each tortilla, leaving 1-inch border. Top with salmon, jalapeño, chilies and more cheese. Fold tortillas in half, pressing to seal. Brush with remaining oil.
Carefully scrape or wipe hot grill clean. Grill quesadilla 3 to 4 minutes until browned and cheese is melted. Meanwhile, in small bowl, combine sour cream and chopped cilantro.
Serve with cilantro cream. Garnish with salsa or pico de gallo, if desired.