Toss the chicken with chili powder, cumin, and some salt and pepper. I usually add about 3/4 tsp of salt and 1/2 tsp of pepper for seasoning. Mixing the spices into the chicken before cooking really enhances the flavor.
Heat 2 tsp of olive oil in a 12-inch non-stick skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken to the pan. As it cooks, turn the pieces occasionally, about 6 minutes, until they’re fully cooked through. Transfer the chicken to a medium mixing bowl.
In the same skillet, heat the remaining 2 tsp of olive oil. Add the bell pepper and red onion, sautéing until they become tender, which should take around 6 minutes. During the last minute of cooking, add in the minced garlic. This step makes the kitchen smell heavenly! Once done, transfer the veggies to the bowl with the chicken, pour in the lime juice, and toss everything together until well combined.
Brush the top side of each tortilla with the melted butter. Wipe down the skillet with paper towels to clean it, then heat it over medium heat. Toss the cheddar and monterey jack cheese together in a bowl.
For each Quesadilla, lay one tortilla buttered side down in the skillet. Quickly sprinkle about 1/2 cup of the cheese evenly over one half of the tortilla, then pile on about 3/4 cup of the chicken mixture. Fold the top half over to cover the filling. You can fit two Quesadillas in the skillet at once, so repeat the process with a second tortilla.
Let the Quesadilla cook until the bottom is golden brown, about 2 minutes. Use a spatula to carefully flip it to the other side and continue to cook until it is also golden brown. You want that crispy exterior!
Repeat this process with the remaining tortillas, cheese, and filling until everything is cooked. When they’re ready, cut each Quesadilla into 2 or 3 wedges. Serve them warm with your favorite toppings like guacamole, sour cream, salsa, or pico de gallo.
