1. Prepare the Chicken

1. Season the Chicken: Start by cutting the chicken breasts into thin strips. In a small bowl, combine the chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Sprinkle the spice mixture over the chicken and toss to coat evenly.
2. Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips to the skillet and cook for about 5-6 minutes, or until the chicken is fully cooked and no longer pink in the center. Remove the chicken from the skillet and set it aside.

2. Sauté the Veggies

3. Cook the Peppers and Onions: In the same skillet, add 1 tablespoon of olive oil. Add the sliced bell pepper and onion and sauté for 3-4 minutes until they soften and begin to caramelize, but still have a little crunch. Season with a pinch of salt and pepper, and then stir in the lime juice. Once done, remove from the heat and set aside.

3. Assemble the Quesadillas

4. Prepare the Tortillas: Place a tortilla in the skillet over medium heat. Sprinkle a generous amount of shredded cheese on one half of the tortilla, then layer with the fajita chicken and sautéed peppers and onions. Top with a little more cheese to ensure everything sticks together.
5. Cook the Quesadillas: Fold the tortilla in half over the filling. Cook for about 2-3 minutes on one side, pressing down gently with a spatula, until the tortilla is golden and crispy. Flip the quesadilla and cook for an additional 2-3 minutes on the other side until it’s perfectly crispy and the cheese is melted.
6. Repeat: Repeat the process with the remaining tortillas and filling. You can keep the cooked quesadillas warm in the oven at 200°F while you finish the rest.

4. Serve and Enjoy

7. Slice and Serve: Once all your quesadillas are cooked, cut them into wedges and serve hot with your favorite toppings like sour cream, salsa, guacamole, or fresh cilantro.