1-First, mix the spices. Combine 2 teaspoons chili powder, 3/4 teaspoon salt, and 1/2 teaspoon garlic powder in a small bowl. Coat the cooked chicken with half this mix and set it aside for flavor to soak in.

2-Next, heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced onion, bell peppers, and any other vegetables, saving spinach for last if you’re using it. Sprinkle the rest of the spice mix over them and sauté for 6 to 8 minutes until the onions turn clear and veggies are just tender. If you like it spicy, add hot sauce now, then mix everything with the chicken.

3-Now for the fun part: building your quesadilla. Spread an eighth of the pepper Jack and cheddar cheeses over half of a tortilla. Add a quarter of the chicken and veggie mix on top, then cover with the remaining cheese. Fold the tortilla in half to seal it.

4-Heat a skillet over medium to medium-low heat and lightly grease it with butter, oil, or nonstick spray. Cook two quesadillas at once, folded edge in the middle, and press lightly with a spatula. Let them cook for about 4 minutes until one side is golden and crispy, then flip and cook another 2 minutes until both sides look perfect.

5-Let the quesadillas cool a bit before slicing into wedges. Serve them warm with salsa, guacamole, and sour cream for a complete meal. This method ensures the cheese melts just right and the outside gets that crave-worthy crunch.