Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a bowl
and set aside.
Cut the onion and bell peppers into strips. Place them in a large 13x9 baking dish. Slice the
chicken breast into thin strips and add it to the baking dish with the vegetables.
Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over
everything and then use your hands to toss the ingredients until they are well coated. Bake
for 35-40 minutes, stirring once half way through.
ALTERNATE SKILLET METHOD:
In a bowl, sprinkle fajita seasoning over the chicken and toss to coat the chicken.
In a large skillet, heat 1 Tbsp of vegetable oil over medium/medium-high heat, and add the chicken.
Saute the chicken for 7-10 minutes until it's fully cooked and golden brown and slightly charred.
Remove chicken from skillet to rest on a plate.
Add the remaining Tbsp of vegetable oil to the skillet. Add the onion and peppers to the skillet and saute for about 5 minutes, until softened.
Add the chicken to the skillet, mix with peppers and onions and cook for about 1 minute.
TO MAKE THE QUESADILLAS:
Add a bit of butter or oil to a large skillet and heat over medium heat. Add 1 flour tortilla, sprinkle one half of the tortilla with a little cheese, then add a handful of cooked chicken fajitas, and top with another sprinkle of cheese.
Fold the other half over to create a half circle. Pat down with a spatula. Cook for a few minutes, until golden brown on the bottom.
Carefully flip the quesadilla over to cook the other side until golden brown. Remove to a plate, slice and serve.
Serve garnished with lime wedges and fresh cilantro.
Serve with whatever dips you'd prefer.