Season the Chicken:
In a bowl, mix shredded chicken with chili powder, cumin, garlic powder, salt, and pepper until evenly coated.

Prep the Vegetables:
Dice bell pepper and red onion into small, uniform ¼-inch pieces for even cooking and balanced flavor.

Assemble the Quesadillas:
Lay a tortilla flat. Sprinkle half of the Mexican cheese blend over one half. Add seasoned chicken, diced vegetables, Monterey Jack cheese, and remaining Mexican cheese. Fold tortilla over to create a half-moon shape.

Cook Until Golden:
Heat olive oil or butter in a large skillet over medium heat. Cook quesadilla for 3–4 minutes per side until golden brown and cheese is fully melted. Avoid high heat to prevent burning.

Rest Before Cutting:
Let quesadillas rest for 2–3 minutes to allow the cheese to set slightly for clean slicing.

Slice & Serve:
Cut into triangular wedges using a sharp knife or pizza cutter. Serve hot with sour cream, guacamole, salsa, and optional fresh cilantro garnish.