1. In a large skillet, heat the olive oil over medium heat. Add the shredded chicken, chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Stir to combine and cook for about 5 minutes until the chicken is heated through and the spices are fragrant.
2. Remove the chicken from the skillet and set aside. Wipe the skillet clean with a paper towel.
3. On a clean surface, lay out four tortillas. Evenly distribute the chicken mixture, shredded cheeses, and chopped bell peppers over each tortilla. Place another tortilla on top, pressing down gently.
4. Return the skillet to medium heat. Place one quesadilla in the skillet and cook for about 3-4 minutes per side, or until the tortillas are golden brown and the cheese is melted. Repeat with the remaining quesadillas.
5. Once cooked, transfer the quesadillas to a cutting board and let them cool for a minute before slicing into quarters. Garnish with cilantro if desired.

Cooking these quesadillas always takes me back to helping my abuela in the kitchen, where patience and the joy of creating something delicious were the main ingredients. Don’t rush the process; let the tortillas crisp up beautifully for that perfect bite.