MESQUITE CHICKEN QUESADILLA

In a large skillet heat 1 tablespoon Fresh Harvest Garlic Olive Oil over medium heat, add chicken and seasonings. Cook for 7-10 minutes until thoroughly cooked through. Remove chicken and shred. Add remaining Fresh Harvest Garlic Olive Oil to the pan and cook pepper and onion for 5 minutes. Heat BBQ to medium heat. Lay five tortillas on a work area. Sprinkle with chicken, peppers, onion and cheese; top with remaining tortillas. Grill on an oiled sheet of foil for 2 minutes or until golden, flip and cook the other side until golden. Cut each tortilla into edges and serve with salsa and sour cream.