- In a small bowl, combine all the seasoning ingredients. Mix well.
- Toss the chicken with half of the seasoning mixture. Set aside.
- In a 12-inch nonstick skillet, heat the oil over medium heat. Add the mushrooms (if using), onions, and bell peppers. Sprinkle the remaining seasoning mixture over the veggies. Cook, stirring often, until the onions start to turn translucent and the vegetables start to soften.
- Add 2-3 tablespoons water or broth (omit this if there is already liquid in the pan from the mushrooms or other veggies). Continue cooking over medium heat for 2-3 minutes until the veggies are crisp-tender and the liquid has reduced slightly.
- Assemble the quesadillas by spreading cheese on half of each tortilla. Top the cheese with chicken, veggies, more cheese, and then fold the tortilla in half over the filling ingredients.
- Heat a 12-inch nonstick skillet (or griddle) over medium or medium-low heat. Add a touch of oil to the pan for a crispier quesadilla. Cook the quesadillas on one side until golden, moderating the heat as needed, pressing lightly with a spatula to compress and flatten a bit, if desired. Carefully flip the quesadillas with the spatula and cook on the other side until the tortilla is golden and the filling and cheese are hot and melted.
- Cut into triangles and serve immediately. (Or keep the cooked quesadillas warm on a baking sheet in a 200-degree oven until ready to serve.)
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