Heat a skillet over medium-high heat and add 1 teaspoon of olive oil. Sauté the bell peppers and onion until they become tender and slightly caramelized. Add the roast chicken and sprinkle the fajita seasoning mix over the mixture and stir to coat evenly. Remove mixture into a bowl and wipe pan clean so it can be used to make the quesadillas.

Lay out your flour tortillas, and on one half of each tortilla, sprinkle 1/2 cup of shredded cheese.

Layer the roast chicken and sautéed fajita veggies mixture on top of the cheese.

Fold the other half of the tortilla over the filling, creating a half-moon shape. In the same skillet, heat 1 teaspoon of olive oil over medium heat. Place the quesadilla in the skillet and cook until the tortilla turns golden brown and the cheese inside melts, about 3 minutes. Flip and cook the other side another 3 minutes.

Remove from the skillet, let it cool for a moment, and then slice your Chicken Fajita Quesadilla into wedges.

Serve your quesadilla wedges with sour cream, salsa or guacamole for dipping.