1Spread cream cheese over 2 of the tortillas. Layer tortillas with ham, tomatoes, cheese and parsley. Top with remaining 2 tortillas.
2Heat 1 tablespoon of the oil in 10-inch nonstick skillet over medium heat. Add one quesadilla; brush top with more oil. Cook 2 to 3 minutes on each side or until golden brown and cheese is melted. Remove from skillet; keep warm. Repeat with remaining 1 tablespoon oil and second quesadilla.
3Cut each quesadilla into 8 wedges. Serve immediately.