Quesadillas

In a bowl, mix diced chicken with chili powder, cumin, and salt.

Heat 1 tablespoon oil in a large skillet over medium heat.

Sauté bell pepper and onion until softened, about 3-4 minutes. Remove and set aside.

Lay out tortillas and divide chicken, cheese, and sautéed vegetables between two tortillas, covering half of each.

Fold tortillas in half to create half-moon shapes.

Heat remaining oil in the same skillet over medium heat.

Cook quesadillas one at a time, about 2-3 minutes per side until golden brown and cheese is melted.

Remove from heat and let cool for 1 minute before cutting into wedges.

Serve immediately with sour cream, salsa, and guacamole if desired.