Directions

1. In sauté pan, add canola oil. Heat to medium high heat.
2. Add green and red bell pepper, onion, salt and pepper.
3. Cook, stirring frequently until onion is slightly browned and translucent. Set aside.
4. In medium mixing bowl, combine sautéed vegetables, chicken breast, bacon bits, sour cream, Mediterranean Rub & Marinade, and shredded cheese. Mix thoroughly to combine.
5. Place approximately 1 cup of quesadilla mixture on one half of flour tortilla. Spread the mixture all the way to edges of that half, and fold the other half over it.
6. In sauté pan, melt 1 tablespoon of butter over medium heat.
7. Place tortilla in sauté pan. Cook until bottom of quesadilla is golden brown. Then flip quesadilla over and repeat. (Approximately 2 minutes on each side.)
8. Remove from pan, and cut into triangles.
9. Serve immediately.