Chicken Quesadillas

3 chicken breast(s), cooked

1 tbsp (15 mL) olive oil

3 assorted peppers (red, orange, yellow, green), diced

1 onion(s), diced

2 cloves garlic, minced

6 mushrooms, sliced

1/2 cup (125 mL) salsa

1/2 cup (125 mL) black beans, (optional garnish)

1/2 cup (125 mL) black olives, (optional garnish)

1 1/2 cup (375 mL) cheddar cheese, grated

1 1/2 cup (375 mL) marble cheese, grated

banana pepper(s), (optional garnish)

4 tortillas, 10 inch (25 cm)

1/2 cup (125 mL) sour cream

1 Cut chicken into strips.
2 Dice peppers into medium size pieces, about 1/2-inch (1.25 cm). Slice mushrooms, dice onion and mince garlic.
3 Heat olive oil in large skillet over medium heat. Stir in prepared vegetables. Cook and stir until vegetables are heated through, about 8 to 10 minutes.
4 Add chicken strips, salsa, black beans or black olives. Stir to mix.
5 Preheat oven to 350°F (175°C).
6 Place tortillas on baking sheet. Sprinkle with grated cheese.
7 Put 1/4 of chicken and vegetable mixture on half of the tortilla. Fold the tortilla in half and sprinkle with remaining cheese. Garnish with banana peppers if desired.
8 Bake quesadillas in preheated oven until the cheese has melted. About 12 minutes.
9 Serve with side dishes of salsa and sour cream.