Slice the bell pepper and onion and dice the tomatoes.

In a pan, over medium-high heat, add 1 tbsp of oil and the sliced pepper and onion. Char for about 4 minutes.

Add the tomato paste, tomatoes, oregano, garlic powder, salt, and black pepper. Sautee for about 2 minutes.

Add 1 tbsp of lime juice and stir. And then add the roasted chicken, stirring for about 1 minute. Take off the heat and set aside.

To a pan, over medium heat, add 1/2 tbsp of oil. Add a tortilla and add the fillings. You can choose to fill half and then flip the other half on top. Or, you can fill the whole thing and top it with another tortilla. First, add the shredded cheese, then the veggie-chicken mixture, and then diced green onion and chopped coriander, and then more cheese.

Grill the quesadillas for about 2 minutes on each side until golden-brown. Sprinkle some salt on the tortillas while they’re warm.

Serve with mashed avocado and sour cream on the side.