Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onion and bell peppers. Sauté for about 5-7 minutes until softened. Season with salt and black pepper to taste.

Prepare the Chicken

In the same skillet, add the cooked shredded chicken to the sautéed vegetables. Mix well and heat for another 2-3 minutes until the chicken is warmed through.

Cooking the Quesadilla

Assemble the Quesadilla

Lay a tortilla flat on a clean surface. Sprinkle 1/2 cup of shredded cheese on one half of the tortilla. Top with a portion of the chicken and vegetable mixture, and then add another 1/2 cup of cheese on top. Fold the tortilla over to cover the filling.

Cook the Quesadilla

In the same skillet, add 1 tablespoon of olive oil over medium heat. Carefully place the folded quesadilla into the skillet. Cook for about 3-4 minutes on one side until golden brown. Gently flip and cook the other side for another 3-4 minutes until the cheese is melted and the tortilla is crispy.

Repeat

Repeat the assembly and cooking process for the remaining tortillas.

Serving

Slice and Serve

Once cooked, remove the quesadilla from the skillet and let it rest for a minute. Slice into wedges and serve warm with sour cream, salsa, and optional toppings like jalapeños and cilantro.