Chicken Fajita Quesadilla

Instructions

1. Prepare the chicken
   Season the sliced chicken with 1 tablespoon of the fajita seasoning. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes until no longer pink and slightly browned.
2. Cook the vegetables
   Add the sliced bell peppers and onions to the skillet with the chicken. Sprinkle with the remaining fajita seasoning. Cook for 5-7 minutes until the vegetables are tender but still slightly crisp.
3. Assemble the quesadillas
   Heat a clean, large skillet or griddle over medium heat. Place one tortilla in the skillet, sprinkle 1/4 cup of cheese evenly over half of the tortilla, add about 1/4 cup of the chicken-vegetable mixture on top of the cheese, then sprinkle another 1/4 cup of cheese over the chicken mixture.
4. Cook the quesadillas
   Fold the empty half of the tortilla over the filled half to create a half-moon shape. Cook for 2-3 minutes until golden brown, then flip carefully and cook for another 2-3 minutes until the other side is golden and the cheese is completely melted.
5. Finish and serve
   Transfer the quesadilla to a cutting board and cut into 3 wedges. Repeat with the remaining tortillas and filling. Serve hot with sour cream, chopped cilantro, lime wedges, and salsa on the side.