This is a yummy and easy recipe for a summer dinner.

2 – 4 tablespoons olive oil

1 – 3 bell peppers, cored, seeded and slice (I used a red, an orange and a yellow)

1 red onion, thinly sliced

salt and pepper

1 (16 oz) can pineapples tidbits, drained

1 (12.5 oz) can chicken or any chicken you like to equal about 1 1/2 cups

4 – 8 tablespoons water

2 – 4 tablespoons taco seasoning

juice of 2 limes

4 -8 (8 – 10″) tortillas

1 – 2 cups shredded cheese – Monterey Jack, Cheddar or Mozzarella

1  Preheat oven to 500 or to broil.

2  Heat a drizzle of olive oil over medium high heat.  Add onions and peppers and cook for 4 – 5 minutes until softened.  Season with salt and pepper.  Add pineapple and cook 2 – 3 minutes until slightly caramelized.  Remove mixture from pan.

3 Add chicken, water, and taco seasoning to skillet.  Warm over medium heat, about 3 – 5 minutes.  Return pineapple mixture to pan and squeeze lime juice over it.

4  Lightly brush one side of each tortilla with olive oil and place oil side down on cookie sheet.  Top each tortilla with a layer of cheese then top with a layer of the chicken mixture.  Place another tortilla on top and brush with olive oil.

5  Place in oven for 1 – 2 minutes then flip and cook for another 1 – 2 minutes, watch them, they cook fast!

6  Slice into each quesadilla into 4 pieces and serve with sour cream or your choice of toppings.

recipe adapted from Tidy Mom