Loaded Quesadillas with red bell peppers, onions, corn, and gooey Monterey jack cheese
Add olive oil to a saute pan and turn heat to medium. Add red bell pepper and onion and cook until onion is translucent. Add garlic and cook for another minute. Remove from heat and add to a mixing bowl.
Add olives, corn, and shredded chicken. Toss to combine.
Place one tortilla on the saute pan, top with a quarter of the vegetable and chicken mixture, some of the minced chipotle and a quarter of the cheese. Sprinkle with cilantro if desired.
Top with second tortilla and cook over medium heat until the cheese starts to melt. Carefully flip and cook until filling is hot and tortilla is browned.
Cut into quarters to serve. Pass with with sour cream, salsa, or guacamole if desired.