In a small bowl, mix together the paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture all over the blackened chicken breasts.

Cook the Chicken

Heat a skillet over medium-high heat. Add a little oil if necessary, and cook the seasoned chicken breasts for about 6-7 minutes on each side, or until fully cooked and blackened. Remove from the skillet and let it rest for 5 minutes before slicing.

Preparing Vegetables

Sauté the Peppers

In the same skillet, add a little more oil if needed and sauté the green bell peppers over medium heat for about 3-4 minutes until they are tender and slightly charred. Remove from heat.

Assembling the Quesadilla

Layer Ingredients

On a clean surface, place one flour tortilla. Add a layer of sliced blackened chicken, sautéed green peppers, and a generous sprinkle of cheddar cheese on one half of the tortilla.

Fold and Cook

Fold the tortilla over to cover the filling. Place the quesadilla back into the skillet over medium heat. Cook for about 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.

Serving

Slice and Serve

Remove the quesadilla from the skillet and let it cool for a minute. Slice into wedges and serve with sour cream and salsa on the side, if desired.