Make sure to carefully follow each step of the instructions for the best results :
Season the chicken.
Place the cooked chicken in a bowl and toss it with the olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and black pepper. Mix until the chicken is evenly coated. This quick seasoning step gives the filling a warm, savory flavor without making the recipe complicated.Assemble the quesadillas.
Lay the tortillas flat and sprinkle cheese over one half of each tortilla. Add some of the seasoned chicken, a little diced bell pepper, and green onions, then top with another layer of cheese. Fold each tortilla over to make a half-moon shape. The cheese on both sides helps hold the filling together as everything melts.Cook until golden.
Heat a large skillet over medium heat and add a little butter or oil. Place the quesadillas in the pan, working in batches if needed, and cook for 2 to 3 minutes per side until the tortillas are golden brown and crisp and the cheese is fully melted. Press lightly with a spatula as they cook, but don’t flatten them too much.Rest and slice.
Transfer the cooked quesadillas to a cutting board and let them rest for a minute so the cheese settles slightly. Slice into wedges and serve while hot, with salsa, sour cream, or guacamole on the side if you like.