Chicken Quesadillas

• 1 tomato, diced
• juice of 1 lime
• 1 tablespoon cilantro, fresh finely chopped
• 1/2 jalapeno pepper,fresh, seeded and deveined, finely diced
• 4 (12 inch) flour tortillas
• 4 ounces chicken breast, boneless skinless cut in strips
• 1/2 yellow onion, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 2 cloves garlic, minced
• 1/2 cup Monterey Jack cheese, shredded
• 1/2 tablespoon olive oil
• dash salt and pepper to taste
• sour cream for garnish
• guacamole for garnish
• shredded lettuce for garnish

Instructions:
Heat 1/4 Tablespoons of the olive oil in a large skillet. Add the chicken breast cut in strips and sauté until cooked thoroughly. Remove chicken from skillet and set aside.
Add the remaining 1/4 Tablespoon of olive oil and onion to the skillet and sauté until tender. Add the green bell pepper and sauté until tender. Add the minced garlic and sauté. Add the diced tomatoes, cilantro, lime juice, jalapeno pepper, salt, pepper and the previously sautéed chicken breast meat. Stir all together. Set this mixture aside; keep warm.
Make sure the skillet is clean. Heat to medium. Place 1 flour tortilla in the skillet. Spread 1/2 of the shredded cheese on the tortilla and add the chicken mixture. Add the remaining cheese and top the remaining tortilla. Flip and grill on the opposite side. Remove quesadilla from skillet and cut into quarters. Serve with sour cream, guacamole, shredded lettuce, if desired.

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