Prepare the Filling: In a medium bowl, combine the cooked chicken with garlic powder, paprika, cumin, salt, and pepper. If you’re using bell pepper and onion, sauté them lightly in a skillet with a drizzle of olive oil until just softened.

Assemble the Quesadillas: Lay one tortilla flat and sprinkle half of it with a layer of cheddar and mozzarella. Add the seasoned chicken on top, then any optional vegetables. Finish with a final sprinkle of cheese and fold the tortilla in half.

Cook Until Golden: Heat a skillet over medium heat and add a bit of olive oil. Place the folded tortilla in the pan and cook for 2–3 minutes on each side, pressing gently with a spatula, until golden brown and crisp. The cheese should be melted and bubbly.

Slice and Serve: Remove from the skillet, let it sit for a minute, then slice into wedges. Serve hot with sour cream, guacamole, or your favorite salsa.