Chicken Fajita Quesadillas

10 flour tortillas
1 pound boneless, skinless chicken breasts
1 packet fajita seasoning
1 tablespoon vegetable oil
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow onion, diced
1 8-ounce package shredded Monterey Jack cheese
1 8-ounce package shredded cheddar cheese
1 8-ounce container sour cream

* Cut the chicken into small pieces. Combine with the fajita seasoning and mix thoroughly. Heat oil in a large skillet over medium heat. Add chicken and cook until no longer pink inside, approximately 5 minutes. Stir in green and red bell peppers and onion. Slowly cook for 10 minutes, or until the vegetables are tender. Layer half of each tortilla with cheddar cheese and chicken/vegetable mixture. Top with Monterey Jack cheese. Fold each tortilla in half to create a "half moon" and press lightly. Coat a skillet or griddle with cooking spray and warm to medium heat. Lightly brown each quesadilla for 2-3 minutes per side until cheese is melted. Cut each quesadilla into three wedges and serve with a dollop of sour cream. Servings: 10

* * You can skip the last part of this recipe, and just go for fajitas instead of fajita quesadillas, if you want. The quesadillas worked great for us, because melting the cheese and lightly browning the tortilla helped everything stay inside so the boys could eat it easier.