1-First, mix the chili powder, salt, and garlic powder in a small bowl, then toss half with the chicken and set it aside. This step adds that essential flavor right from the start.

2-Next, heat oil in a large skillet over medium heat and add the onion, bell peppers, and other vegetables, sprinkling on the rest of the spices.

3-Cook them for about 6 to 8 minutes until the onion turns translucent and the veggies are crisp-tender, then stir in spinach if you’re using it, along with hot sauce if you want some kick. Combine this mixture with the seasoned chicken for a hearty filling.

4-Now, assemble your quesadillas by topping half of each tortilla with part of the pepper Jack and cheddar cheese, followed by the chicken and veggie mix, and then the remaining cheese before folding them in half.

5-Wipe out the skillet, heat it over medium to medium-low with a bit of oil or butter, and cook two quesadillas at a time. Press them lightly and cook for about 4 minutes until golden, then flip and cook for another 2 minutes. Let them cool for a few minutes before slicing into wedges and serving with salsa, guacamole, or sour cream.