Heat a grill pan on medium high heat. Rub a teaspoon of olive oil on the bell pepper and place on the grill pan. Grill until blackened on each side, turning every few minutes. Place the grilled bell pepper in a paper bag and let stand about 10 minutes. Remove pepper from bag, peel off the blackened skin, remove the seeds and slice into strips. Set aside.

In a small bowl, combine the vinegar, honey and 2 tablespoons of olive oil. Season with salt and pepper. In a small pan, heat 2 tablespoons of olive oil over medium heat and add the garlic and red onion. Cook until tender and slightly translucent. Add the balsamic sauce to the onions, mix well and cook over medium heat for 4-5 minutes. Remove from heat.

In a medium bowl, combine the caramelized onions, shredded chicken and BBQ sauce.

Heat 1/2 teaspoon of the butter in a large pan over medium heat. Place a tortilla in the pan and sprinkle one half with 1/4 cup of cheese. Then layer with 1/2 cup of chicken mixture, sprinkle with one-third of bell pepper, 1/3 cup of arugula and 1/4 cup of cheese. Fold the tortilla in half covering the filling and cook for 2-3 minutes a side, or until golden brown. Repeat with the remaining tortillas and ingredients.

Cut quesadilla into wedges and serve. Enjoy!