Start by pounding the chicken breasts evenly using a meat mallet. This ensures they cook uniformly. Season both sides with the fajita seasoning for that authentic flavor.
In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken breasts and cook for about 5-7 minutes on each side, or until the chicken is cooked through and no longer pink in the center. Remove from the skillet and let it rest for a few minutes before slicing into strips.
In the same skillet, add the sliced onion and bell pepper. Sauté for 3-4 minutes until they are tender and slightly caramelized. Remove from heat.
On a clean surface, lay out a tortilla. Sprinkle a portion of the shredded cheese over half of the tortilla, followed by a layer of sliced chicken and sautéed vegetables. Top with another sprinkle of cheese before folding the tortilla in half.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spray it lightly with cooking spray. Place the folded quesadillas on the baking sheet. Spray the tops lightly with olive oil spray for that extra crispiness. Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy.
Once baked, remove the quesadillas from the oven. Allow them to cool for a minute before slicing into wedges. Serve with your favorite dipping sauces like salsa, guacamole, or sour cream.
