Chicken and Cheese Quesadillas

Make the guacamole: Combine all ingredients in a bowl. Cover with foil and refrigerate for 45 minutes.

Make the salsa fresca: mix all ingredients in a bowl. Cover with foil and refrigerate for 45 minutes.

In a small pan, sauté onion rings in butter and sugar over high heat until translucent. Set aside.

Combine cheeses in a medium bowl. Set aside.

Heat a large, flat nonstick pan over medium heat. Place a tortilla in the pan. Place half the shredded chicken breast, half the cilantro, half the caramelized onions, half the roasted bell pepper strips, and half of the cheese mixture on the tortilla.

Top with another tortilla. Press down lightly using a spatula until bottom is golden and cheeses have melted.

Flip carefully and let the tortilla brown for about 2 to 3 minutes. Slide the quesadilla carefully from the pan and onto a cutting board. Let stand for 1 to 2 minutes and cut into wedges. Repeat process with remaining ingredients.

Serve warm with guacamole, salsa fresca, and sour cream.