Easy Quesadillas with Black Beans, Chicken and Peppers

Melt one tablespoon butter and one tablespoon of olive oil in a skillet over medium high heat. Add onions to the skillet and season with salt and pepper. Saute onions about five minutes, then add peppers. Saute onions and peppers 10 more minutes, or until they are softened but still holding their shape. Remove skillet from heat.

Combine both the grated pepper jack and cheddar cheeses in a bowl.

Line up all of your ingredients and get ready to assemble quesadillas. Lay one tortilla flat on your work surface. Layer ½ cup of the cheese mixture on top of the tortilla, leaving a ½″ border around the edges. Add ½ of the the chicken. Add ¼ cup black beans. Add ½ of the mixed peppers and onions mixture, 1/2 of the tomato, and sprinkle with 1 tablespoon cilantro. Add another ½ cup of the cheese. Top with another tortilla.

Repeat to make a second quesadilla.

Grill 3-4 minutes on each side on a 350 F electric griddle, or in a grill pan on the stove over medium heat. Cut into wedges and serve warm.