Instructions:
- In a small bowl, mix all Fajita Seasoning ingredients (chili powder through pepper). Toss the sliced chicken thoroughly with half of the spice mix. Set aside briefly.
- Heat 1 Tbsp of olive oil in the skillet over medium-high heat. Add sliced onions and peppers. Sauté for 5–7 minutes until softened and slightly charred. Remove vegetables from the pan and set aside.
- Add the remaining 1 Tbsp of oil to the hot skillet. Add the seasoned chicken in a single layer (cook in batches if necessary). Cook for 5–8 minutes, stirring occasionally, until fully cooked through and nicely browned.
- Return the cooked vegetables to the skillet with the chicken. Sprinkle the remaining half of the spice mix over the mixture. Stir well for 1 minute to combine and heat through. Turn off the heat.
- Lay out the 8 tortillas. Sprinkle an even layer of the cheese blend over one half of each tortilla. Top the cheese with a generous layer of the chicken and vegetable mix. Fold the empty half of the tortilla over the filling to create a half-moon shape.
- Melt 1/2 tsp of butter or oil in the skillet over medium heat. Place one or two folded quesadillas in the pan. Cook for 2–3 minutes per side, pressing gently with a spatula, until the tortilla is golden brown and crisp, and the cheese is completely melted and gooey.
- Remove quesadillas from the pan. Slice each in half diagonally and serve immediately.