4 chicken breasts, boneless, skinless, cut into pieces
2 tablespoons olive oil
1 green bell pepper, seeded and sliced thin
1 red bell pepper, seeded and sliced thin
1 onion, peeled and sliced thin
3 cloves garlic, peeled and chopped
1 jalapeno, seeded and finely chopped
1 tablespoon dried oregano
1 teaspoon dried cumin
salt and pepper, to taste
12 Flour tortillas, burrito size
2 cups Monterey Jack Cheese, shredded
2 tablespoons cilantro, chopped
Sour cream
2 tomatoes, cubed
In a large skillet over medium-high heat, sauté chicken breasts in olive oil until thoroughly cooked, about 7 minutes. Remove chicken and reserve. In same skillet, add onions, red and green bell peppers, garlic and jalapeno. Sauté on medium heat for 5 minutes, or until tender. Add oregano, cumin and salt and pepper. Remove mixture from heat and let cool slightly. Place one tortilla in same skillet. Top tortilla with chicken and vegetable mixture. Top with cheese and cilantro. Top mixture with another tortilla. Sauté each quesadilla on medium heat for 3 minutes each side, or until golden brown and cheese has melted. Remove from skillet and repeat with remaining ingredients. Slice each quesadilla in six pieces. Garnish with sour cream and tomatoes. Serve.
