Fire Grilled Chicken Quesadilla : Robert Irvine

Ingredients

• 3 ounces boneless, skinless chicken breast
• Kosher salt and freshly ground black pepper
• 1/3 onion, sliced
• 1/3 green bell pepper, sliced
• 1 tablespoon grapeseed oil
• Two 6-inch flour tortillas
• 2 ounces shredded Monterey Jack
• 2 ounces shredded Cheddar
• 1/3 onion, diced
• 1/3 tomato, diced
• 1/2 lime, juiced
• 1/3 bunch fresh cilantro, chopped
• 2 teaspoons butter
• 1 ounce sour cream