Bell Pepper and Chicken Quesadilla

Ingredients

• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Fresh cilantro - 2 tablespoons, chopped
• Salsa - 1/4 cup
• Sour cream - 1/4 cup
• Cheddar cheese - 1 cup, shredded
• Flour tortillas - 4
• Mexican seasoning - 1 tablespoon
• Garlic - 2 cloves, minced
• Onion - 1/2, thinly sliced
• Bell peppers - 2, thinly sliced
• Chicken breast - 2, boneless and skinless

Instructions

1. Season the chicken breasts with salt, pepper, and Mexican seasoning.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat.
3. Cook the chicken breasts for 6-8 minutes per side, or until cooked through. Remove from the skillet and let them rest for a few minutes. Slice the chicken into thin strips.
4. In the same skillet, heat another tablespoon of olive oil.
5. Add the sliced bell peppers, onion, and minced garlic. Sauté for 5-6 minutes, or until the vegetables are tender.
6. Place a tortilla on a clean surface and sprinkle half of the shredded cheddar cheese evenly over one half of the tortilla.
7. Top the cheese with half of the sliced chicken and sautéed bell peppers mixture.
8. Fold the tortilla in half to cover the filling.
9. Repeat the process with the remaining tortillas and filling ingredients.
10. Heat a large skillet or griddle over medium heat.
11. Cook each quesadilla for 2-3 minutes per side, or until the cheese is melted and the tortilla is golden brown.
12. Remove from the skillet and let them cool for a minute before slicing into wedges.
13. Serve the quesadillas with sour cream, salsa, and chopped fresh cilantro.