Ingredients:

Serves 4

• 3  Boneless, Skinless Chicken Breasts
• 1  Green Bell Pepper
• 1  Red Bell Pepper
• 1/2  Medium Onion
• 1  Cup of Shredded Cheddar Cheese (I always use the light as it tastes just as good!)
• 1  Cup of Chunky Salsa (you pick mild, medium or hot!)
• 1/2  Cup of Sour Cream (I always use the light for this too as it tastes just as good!)
• 5  Large Mushrooms
• 1/2  Cup of Canned Sliced Black Olives
• 6  Tortillas — any variety you’d like
• 1/4  Cup of Canola Oil

Method:

1. Preheat the barbecue to medium – high heat.  Grill the chicken breasts until they have an internal temperature of 190º Celsius.  DO NOT under cook the chicken!
2. Wash and dice the two peppers.  Peel off the outside layer of the onion and dice half of it.  Shred the cheddar cheese.  Wash and slice mushrooms.  Open up the can of black olives and drain the water off of them.  Put all of these ingredients together in a large mixing bowl.
3. Once the chicken is finished on the grill, slice it all into bite sized pieces.  Add to the mixing bowl.  Add the salsa and sour cream.  Stir until well mixed.
4. Put the chicken mixture by spoon onto the tortillas on one half.  Fold over in half.  Using a basting brush, spread the canola oil lightly over all of the quesadillas.  This oil helps the quesadillas to not stick to the grill.
5. Place the quesadillas on the grill with tongs.  Turn over after 4 minutes.  Cook an additional four minutes or until the tortillas are toasted and the cheese is melted.

Enjoy!

Can be served with additional sour cream, salsa or guacamole.