1. In a small, combine tomatoes, onion, cilantro, salt and pepper to taste, and bell pepper. Set aside.
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2. In a large skillet, heat 1 tablespoon of olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
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3. Put the remaining tablespoon of olive oil in the large skillet and saute the Pico de Gallo until tender.
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4. In a skillet, heat one wheat tortilla. Put 1/4c. of cheese and top with chicken and Pico de Gallo and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip the quesadilla. Repeat with remaining ingredients. Serve quesadillas with sour cream and cilantro.
