Fajita-Style Quesadillas

1/2 medium red green pepper seeded and cut into bite size strips
1/2 medium onion, halved and thinly sliced
2 tsp. vegetable oil
6 6-inch white corn tortillas
nonstick cooking spray
1 1/2 cup Monterey Jack Cheese
2 tomatoes thinly sliced and halved crosswise
1 Tbsp. snipped fresh cilantro
Sour cream
Shredded lettuce
 Fresh salsa (optional)
In skillet cook pepper and onions in hot oil over medium-high heat for 3-5 minutes or until the vegetables are tender. Remove from heat and transfer to bowl.
Lightly coat one side of tortilla with cooking spray and place in skillet. Top with cheese, pepper and onion mixture, tomato slices, cilantro and additional cheese.Top with another tortilla greased side up. Cook quesadilla over medium heat 4-5 min per side or until cheese is melted and tortillas are slightly browned. You can cook them all at once if skillet is big enough, or one at a time. When all quesadillas are cooked cut in half top with sour cream, salsa and shredded lettuce.