1 TBS vegetable oil
2 cups cooked chicken
2 onions, peeled and cut into half moons
1 large red pepper, seeded and sliced
1-2 TBS jalepeno pepper jelly
salt and pepper
1 1/2 cups good shredded sharp cheddar cheese
10 inch tortillas
sour cream

Heat oil in a large skillet. Add onions and peppers. Cook until tender soft. Add chicken and pepper jelly and heat.

Meanwhile, heat a large cast iron griddle ( or another large skillet) over medium high heat. Brush with vegetable oil or spray with cooking spray. Lay down 1 tortilla and spoon  1/4- 1/3 cup of chicken mixture over it, Sprinkle 1/4 or so cup of cheese over the chicken mixture.  Top with tortilla. Put 2 quesadillas on the griddle at a time. Loosely cover with foil. Cook until tortilla is browned. Flip and cook the other side until browned. Set aside and keep warm. I usually put it in a low (190 degrees) heated oven.

Cut into wedges and serve with gracamole, salsa and sour cream.