1-First Steps for Prep: Combine the chili powder, salt, and garlic powder in a small bowl, then toss half with the cooked chicken to add flavor. Heat oil in a large skillet over medium heat and add the diced onion, bell peppers, and other vegetables except spinach. Sprinkle the remaining spice mix and sauté until the onions turn translucent and the veggies are crisp-tender, which takes about 6 to 8 minutes.

Add the spinach last and cook until it wilts, then stir in hot sauce if you want some extra kick. Mix the vegetables with the seasoned chicken to create a hearty filling. This step ensures everything blends well for that perfect bite.

2-Assembling and Cooking: To put it all together, spread about 1/8 of the pepper Jack cheese and cheddar cheese on half of each tortilla. Add a quarter of the chicken and vegetable mixture over the cheese, then top with the remaining cheese and fold each tortilla in half. Heat a skillet over medium to medium-low heat and add a bit of butter or oil for extra crispness.

Place two folded quesadillas in the skillet with the folded edges inward, pressing lightly with a spatula. Cook for about 4 minutes until golden and crisp, then flip and cook for another 2 minutes on the other side. Let them cool slightly before slicing into three wedges and serving warm with toppings like salsa, guacamole, or sour cream.