Honey-Lime Chicken Quesadillas with Charred Bell Peppers

Wash 1 large red bell pepper, remove the seeds, and slice into thin strips. Slice 12 ounces of raw chicken breast into very thin strips to ensure rapid cooking.

Grate 4 ounces of Monterey Jack cheese using a box grater and set aside.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell pepper and sauté for 4 minutes until the edges are charred and the pepper is tender.

Remove the peppers from the skillet. In the same pan, add another 1 tablespoon of olive oil and the chicken strips. Season with 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

Sauté the chicken for 5 minutes, stirring occasionally, until the strips are cooked through and golden.

Reduce the heat to low. Stir in 1 tablespoon honey and 1 tablespoon lime juice. Toss the chicken for 1 minute until it is evenly glazed and the liquid has thickened slightly. Remove the chicken from the pan and wipe the skillet clean.

Place 1 flour tortilla in the skillet over medium heat. Sprinkle 1 ounce of shredded cheese over the tortilla, then top with half of the chicken and charred peppers. Sprinkle another 1 ounce of cheese over the filling and top with a second tortilla.

Cook the quesadilla for 2 minutes per side, pressing down with a spatula, until the tortilla is crispy and the cheese is fully melted. Repeat the process for the second quesadilla using the remaining ingredients.

Slice each quesadilla into wedges and serve immediately while hot.