Zesty Chicken and Bell Pepper Quesadillas

1.Heat olive oil in a large skillet over medium heat.

2.Add the sliced red, yellow, and green bell peppers to the skillet. Sauté for about 5-7 minutes until they are tender and slightly charred.

3.Stir in the shredded chicken, chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Cook for another 3-4 minutes until the chicken is heated through and well coated with the spices.

4.Remove the skillet from heat and set aside.

5.In a separate clean skillet, place one tortilla over medium heat.

6.Sprinkle a layer of cheddar and Monterey Jack cheese over half of the tortilla.

7.Spoon a generous amount of the chicken and bell pepper mixture over the cheese.

8.Fold the tortilla in half, pressing gently with a spatula to seal.

9.Cook for 2-3 minutes on each side until the tortilla is golden and crispy, and the cheese has melted.

10.Repeat the process with the remaining tortillas and filling.

11.Cut each quesadilla into wedges and serve hot with sour cream and salsa on the side.