2 medium green bell peppers

2 12-inch flour tortillas

1 C shredded, reduced fat cheddar cheese, divided

1 1/2 C shredded, cooked chicken

Preheat broiler. Broil bell peppers, turning occasionally, until skins are charred, about 10 minutes. Place peppers in sealed paper or plastic bag. Let stand for 10 minutes. Cut peppers in half; remove seeds. Peel off skins. Cut peppers into thin strips and set aside.

Spray a grill rack with vegetable cooking spray. Heat a charcoal grill until coals form white ash or preheat a gass grill to medium.

Place 1 tortilla on a plate. Sprinkle 1/2 of cheese on top. Place chicken over cheese. Arrange pepper strips. Sprinkle with remaining cheese. Top with remaining tortilla. Slide quesadilla onto prepared grill rack. Grill until bottom is golden brown, about 2 minutes.

Using 2 wide spatulas, flip the quesadilla over. Grill until bottom is golden brown and cheese is melted, about 1 minute longer. Place quesadilla on serving platter. Slice into 6 wedges. Serve immediately.