Heat oil in large frying pan; cook garlic and onion, stirring, until onion softens. Add spices
and peppers; cook, stirring, until peppers soften. Remove from heat; stir in chicken.
Place one tortilla on board; top with 1/4 cup of cheese, then quarter of chicken mixture, then
another 1/4 cup of cheese. Top with second tortilla. Repeat with remaining tortillas, cheese and
Cook quesadillas, one at a time, uncovered, in same lightly oiled large frying pan, over medium
heat, until golden brown. Turn quesadilla, browned-side up, onto large plate then carefully slide
back into pan, uncooked-side down. Remove from pan when golden brown both sides; cover to keep warm
while cooking remaining quesadillas.
Serve quesadillas, cut into quarters, with guacamole, dollop of soured cream and shredded
iceberg lettuce, if desired.