1. In a bowl, combine the cooked chicken with cumin, chili powder, garlic powder, salt, and pepper. Stir in bell peppers, onions, and optional corn or beans.

2. Heat a large skillet over medium heat.

3. Lightly butter one side of a tortilla and place it butter-side down in the skillet.

4. Sprinkle a thin, even layer of Monterey Jack and cheddar cheese over the tortilla.

5. Spoon the seasoned chicken mixture evenly over one half of the tortilla.

6. Top the chicken with an additional sprinkle of cheese to help seal the quesadilla.

7. Carefully fold the empty half of the tortilla over the filling and press gently with a spatula.

8. Cook for 2–4 minutes until the bottom is golden brown and crispy.

9. Flip carefully and cook another 2–4 minutes until the second side is golden and the cheese is fully melted.

10. Transfer to a cutting board, rest for 1 minute, slice into wedges, and serve hot with your favorite toppings.