1 package (9 oz) frozen cooked southwestern-seasoned chicken breast strips, thawed, coarsely chopped
1/4 cup chopped drained roasted red bell peppers (from 7-oz jar)
1/4 cup sour cream
4 flour tortillas for burritos (8-inch; from 11-oz package)
2 tablespoons vegetable oil
1/4 cup enchilada sauce (from 10-oz can)
1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
salsa, if desired

1. In medium bowl, mix chicken, roasted peppers and sour cream.
2. Heat 12-inch nonstick skillet over medium heat. To prepare each quesadilla, brush one side of tortilla with some of the oil. Place tortilla, oiled side down, in skillet. Brush 1 tablespoon enchilada sauce over entire tortilla. Top half of tortilla with 2 tablespoons cheese, 1/4 cup chicken mixture and 2 tablespoons more cheese. Fold other half of tortilla over filling, pressing down slightly.
3. Cook 2 to 3 minutes, turning once, until tortilla is golden brown and cheese is melted. Repeat to make remaining quesadillas. Cut each quesadilla into 4 wedges. Serve with salsa.