In a mixing bowl, combine shredded chicken with chili powder, cumin, garlic powder, and salt and pepper.

Dice the bell pepper and red onion into small uniform pieces.

Layer a flour tortilla with half of the Mexican cheese, seasoned chicken, vegetables, and the remaining cheese, then fold in half.

Heat oil or butter in a skillet and cook folded quesadilla for 3-4 minutes on each side until golden and crispy.

Let the quesadilla rest for 2-3 minutes before slicing into wedges.

Serve the quesadilla wedges hot, garnished with cilantro, sour cream, guacamole, or salsa.