• SEASONINGS:Place all the seasonings in a bowl: chili powder, cumin, paprika, cornstarch, kosher
  salt, onion powder, garlic powder, sugar, season salt, and oregano. Mix seasonings. Stir in the ¾ chicken broth (or water). Set aside.

CHICKEN FAJITA MIXTURE:

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onion
  and sauté until brown but not done cooking, about 4 minutes, then add the sliced bell peppers. Cook for another 4 minutes, until the onions, are softened, and peppers are tender but still a little crisp.
• Add in the shredded chicken. Give the seasoning mixture another stir and mix in. Add the lime juice. Once most of the liquid has cooked off, turn off the stovetop. (Note, if the mixture seems dry you can add a little more chicken broth/water.) Taste the filling to see if you want more salt or other seasonings. Set aside.

ASSEMBLING THE QUESADILLAS:

• Spread cheese on ½ of each tortilla (about 3-4 tablespoons), top with chicken fajita
  mixture (about 1/4 - 1/3 cup), then top with more cheese (about 3-4) tablespoons, and then fold the tortilla over to close.
• Heat a 12-inch nonstick skillet, (or a griddle) over medium heat. Add butter (or you
  can use oil) to the pan and a sprinkle of kosher salt. Cook the quesadillas on
  one side until golden, adjusting heat if needed. Use a spatula to press the
  quesadillas to flatten them. (Or you can set a pan/cast iron pan on top of the
  quesadilla for about a minute to help flatten it and help the cheese melt
  evenly.) 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.
  Remove from heat and repeat until all the quesadillas are cooked. (If desired,
  when you remove it from the heat, you can sprinkle with a touch more kosher
  salt.)
• Cut the quesadillas and serve while the quesadillas are still warm along with your
  favorite toppings.