1. In a large skillet season your chicken with half of the cumin and chili powder, cook through until done. When finished cut into chunks.
2. In the same skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in the remaining cumin and chili powder. Cook and stir for 1 minute more. Stir in parsley. Set aside.
2. 3. Spread sour cream over half of 1 side of each tortilla. Top with pepper mixture and chicken. Fold tortilla in half over chicken and peppers, pressing gently.
4. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil. Bake in a 425 degree F oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa. Makes 10 servings.