Mix mayonnaise and mustard together in a small bowl.
Dice red bell pepper.
Shred 2 cups of cheddar cheese or use 1 bag of pre shredded cheese.
Drain canned chicken and shred in a small bowl.
Spread mayo/mustard mix onto tortilla.
Add cheese to one half. Top with chicken, a handful of diced peppers and more cheese, then fold tortilla in half.
Heat 2 tbsp of extra virgin olive oil in a non stick frying pan or skillet over medium heat.
Cook quesadillas for a few minutes on each side until they are a nice toasty brown.
