In small saucepan over high heat, heat chopped broccoli, carrot and water to boiling. Reduce heat; simmer, covered, 2 to 3 minutes until vegetables are tender-crisp; drain.
Spread chicken spread evenly over two tortillas. Layer broccoli mixture, onions and cheese over chicken; cover remaining tortillas.
Spray 12-inch skillet or large griddle with nonstick cooking spray; heat over medium heat. Cook 1 quesadilla for 2-3 minutes on each side until cheese is melted and tortilla is toasted.
Remove from skillet; repeat with remaining quesadilla. To serve, cut each quesadilla into 8 wedges. Serve with sour cream and salsa.
