In a small bowl, combine chili powder, kosher salt, and garlic powder, ensuring an even blend.

Take your cooked diced or shredded chicken and coat it with half of the spice mix you prepared earlier.

Heat a skillet over medium heat and drizzle in extra-virgin olive oil. Add diced yellow onion and bell peppers, sprinkling with the remaining spice mix. Sauté for about 6 to 8 minutes until the vegetables are soft and vibrant.

In a mixing bowl, combine the sautéed vegetables with the seasoned chicken. Gently fold the mixture to distribute the flavors evenly.

Grab a whole wheat tortilla and lay it flat on a clean surface. On one half, layer a generous handful of cheese followed by the chicken and vegetable mixture. Top it with a sprinkle of additional cheese before folding the tortilla over.

In your skillet over medium heat, add a little oil or butter. Place the folded quesadilla in the skillet and cook for about 4 minutes on each side.

Once cooked, remove the quesadilla from the skillet and let it rest briefly. Slice into wedges and arrange them on a plate.