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1
Season the chicken with sea salt and freshly ground pepper.
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2
In a small nonstick or cast-iron frying pan, heat the olive oil to over medium high heat.
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3
Add the chicken breast and sear for 1 minute.
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4
Turn the chicken, reduce the heat to low and cover the pan.
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5
Cook for 8 minutes; remove the pan from the heat and let it sit, covered for 10 minutes.
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6
Once the chicken is cool enough to handle, chop it into small pieces or shred it using 2 forks.
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7
Using your hands or a pastry brush, coat both sides of each tortilla with a 1/2 teaspoon of vegetable oil.
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8
Heat a large frying pan over medium high heat.
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9
Add 1 tortilla to the pan and cook until it just starts to brown, about 1 minute.
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10
Remove the pan from the heat and flip the tortilla.
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11
Spread a 1/4 cup of the cheese on half the tortilla, concentrating on the edges.
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12
Sprinkle 1/4 of the red pepper, onion and chicken over the cheese and then cover with another 1/4 cup of the cheese.
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13
Fold the tortilla in half and carefully press the edges together.
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14
Return the pan to the heat and cook until the cheese has melted and the bottom of the tortilla is lightly browned, about 1 minute per side.
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15
Repeat with the remaining tortillas.
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16
Cut each quesadilla in 4 pieces and serve with sour cream and salsa on the side.
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17
Garnish with a little cilantro.
