1. Mix spices and coat chicken: First, mix 2 teaspoons chili powder, ¾ teaspoon salt, and ½ teaspoon garlic powder in a small bowl, then coat 2 cups of cooked diced or shredded chicken with half of this spice mix and set it aside.

2. Sauté vegetables: Next, heat 1 tablespoon oil in a large skillet over medium heat, add ½ diced yellow onion, 1 diced red bell pepper, and 1 diced orange, yellow, or green bell pepper (or 1 cup other chopped veggies), sprinkle the remaining spice mixture on top, and sauté until the onions are translucent and vegetables are crisp-tender, about 6 to 8 minutes; optionally add hot sauce, then transfer everything to the bowl with the chicken and combine.

3. Assemble quesadillas: Now, assemble the quesadillas by placing ⅓ of the shredded pepper Jack or Monterey Jack cheese and sharp cheddar cheese on half of each of the 4 medium whole wheat tortillas. Add the chicken and vegetable mixture on top, then add the remaining cheeses, and fold the tortillas in half to enclose the filling.

4. Cook and serve: Heat the skillet on medium to medium-low heat, add butter, oil, or nonstick spray if desired, and cook two quesadillas at a time, pressing gently with a spatula; cook until golden and crisp on the first side, about 4 minutes, then flip and cook for 2 more minutes. Let the quesadillas cool briefly, slice each into three wedges, and serve with prepared salsa, guacamole, sour cream, or plain Greek yogurt. With a total prep time of 10 minutes and cooking time of 20 minutes, you’ll have a hot meal ready fast.