Start by marinating the chicken breasts in fajita seasoning, olive oil, lime juice, and a pinch of salt for about 15-20 minutes. This will help the chicken soak up the flavors.

While the chicken marinates, slice the bell peppers and onions into thin strips, ready for sautéing.

Heat a skillet over medium-high heat and add a little olive oil. Cook the chicken breasts for about 6-7 minutes on each side, or until fully cooked and golden brown. Once cooked, remove the chicken and let it rest for a few minutes before slicing it into thin strips.

In the same skillet, add the sliced bell peppers and onions, and cook for 3-4 minutes until they are tender and slightly charred. Set them aside.

Take a tortilla and sprinkle a little cheese on half of it. Layer the fajita veggies and sliced chicken on top of the cheese, then sprinkle with more cheese. Fold the tortilla in half, pressing down gently to seal it.

Heat a clean skillet over medium heat. Place the quesadilla in the skillet and cook for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese has melted. Use a spatula to press the quesadilla down lightly while cooking to ensure it’s crispy.

Once the quesadilla is perfectly crispy, remove it from the pan and cut it into wedges. Serve with a side of salsa, guacamole, or sour cream for dipping. These quesadillas are perfect for a fun and flavorful meal!