Combine the shredded chicken with chili powder, cumin, garlic powder, salt, and pepper. Toss to evenly coat.

Dice the bell pepper and finely chop the red onion into small pieces.

Place a tortilla flat and sprinkle half of the Mexican cheese blend over one half. Add the seasoned chicken, vegetables, and remaining cheese. Fold the tortilla.

Heat a skillet over medium heat and add 1 tablespoon of oil or butter. Cook the folded quesadilla for 3-4 minutes on each side until golden brown.

Remove the quesadilla from the skillet and let it rest for 2-3 minutes. Cut into wedges.

Serve warm with guacamole, salsa, or sour cream.