Prep your chicken beforehand. Drizzle a little bit of olive oil over the chicken. Season with the following spices: garlic powder, black pepper, chili powder, onion powder, and the Dash Southwest Chipotle seasoning.
Mix all the spices into the chicken & allow the chicken to marinate for 10 to 15 minutes.
While the chicken is marinating, clean & prep the veggies.
Slice the onions & bell pepper into thin pieces.
In a skillet over medium high heat, add some olive oil and allow the oil to get hot.
Add the fajita veggies & season them with cajun seasoning, oregano, and black pepper.
Sauté the veggies for 4 to 6 minutes or until they’re softened but still tender-crisp.
Once the veggies are done, remove them from the skillet.
Note: you may need to add an additional small drizzle of olive oil.
Next, add the seasoned chicken & allow the chicken to fully cook. Stirring occasionally.
Once the chicken has been properly cooked or is done, remove from the skillet.
Then, in a separate or another skillet get ready to build & toast the quesadilla.
Over medium high heat in a clean skillet, add a few pieces of butter and allow it to melt. (If you don't want to use butter, you can use cooking spray or a small drizzle of olive oil)
Once the butter has melted add the tortilla.
Build your quesadilla with the filling: add the cheese, veggies, chicken, then more cheese.
Fold the tortilla and toast on one side or until golden.
Then, flip the tortilla over and toast the other side.
Allow the cheese to melt and the filling to get hot.
Once the quesadilla has a nice crisp crust & is golden, remove it from the skillet.
Cut the quesadilla into triangles and serve immediately. (Or keep the cooked quesadillas warm on a baking sheet in a 200-degree oven until ready to serve.)
Serve with fresh salsa, guacamole, lime and/or sour cream.
