Step 1: Prepare the Chicken Filling : Heat olive oil in a skillet over medium heat. Add chopped onion and bell pepper; sauté for 2–3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant. Add cooked chicken, chili powder, cumin, salt, and pepper. Mix well and cook for 3–4 minutes until the chicken is heated and evenly coated in spices. Remove from heat and set aside.

Step 2: Assemble the Quesadillas : Lay a tortilla flat on a clean surface. Spread a generous layer of shredded cheese over half of the tortilla. Spoon the chicken mixture on top of the cheese. Add another light sprinkle of cheese (this helps seal the quesadilla). Fold the tortilla in half to cover the filling.

Step 3: Cook the Quesadillas : Heat a nonstick skillet or griddle over medium heat. Brush lightly with butter or oil. Place the folded quesadilla on the skillet and cook for 2–3 minutes per side until golden brown and crisp. Repeat with remaining tortillas. Transfer to a cutting board and slice into wedges.

Step 4: Serve : Serve the hot quesadilla wedges with fresh salsa and a dollop of sour cream on the side. Garnish with chopped cilantro or a squeeze of lime juice if desired.