Chicken and Veggie Quesadillas

Ingredients
2 grilled chicken breasts, shredded
Salt and Pepper
1 large onion, halved lengthwise and thinly sliced crosswise
1 green bell pepper, seeded, deveined, and thinly sliced
1 red bell pepper, seeded, deveined, and thinly sliced
2 Tablespoons canola oil
2 large garlic cloves, thinly sliced
5 oz coarsely grated Monterey Jack cheese (2 cups)
8 (7-inch) flour tortillas

Method
Sprinkle chicken with salt and pepper.

Cook onion in oil in a skillet over moderate heat, stirring occasionally, until golden, about 6 minutes. Add garlic and cook, stirring until fragrant, about 1 minute, then transfer to a large bowl. Add chicken to onion mixture.

Put 1 tortilla on a cutting board and spread cheese over one half of the tortilla.  Spread chicken mixture over cheese, then fold other half over to form a half-moon, pressing firmly on seam. Assemble 7 more quesadillas in same manner.

Grill quesadillas, turning over once, until cheese is melted and golden brown grill marks appear, about 2-4 minutes. Transfer with a spatula to cutting board and cut in half.   Serve with Pico de Gallo (see recipe).  Makes 8 main course servings.