Heat the olive oil in a large skillet set over medium heat. Add in the chicken and cook until the surface is no longer pink, but the chicken is not completely cooked through.
1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts
Add in the onion and bell pepper. Continue to cook until the vegetables are softened and the chicken is cooked through.
½ onion, 1 bell pepper
Add in the garlic, taco seasoning, and taco sauce. Cook for another 1-2 minutes until everything is fragrant. Remove from the heat and set aside.
1 clove garlic, 1 tablespoon taco seasoning, ¼ cup taco sauce
Wipe out your skillet or grab a second one and set it over medium heat. Add in 1 tablespoon of butter and let it melt.
4 tablespoons unsalted butter
While the butter is melting, sprinkle a handful of cheese on one half of your tortilla. Top with ¼ of the chicken mixture and another handful of cheese. Fold in half and place in the pan.
4 large flour tortillas, 2 cups shredded Mexican cheese blend
Cook until the underside is golden brown, about 2-3 minutes. Flip and cook for another 2-3 minutes until the cheese is melted and the tortilla is golden on the second side.
Repeat with the remaining quesadillas. Serve with desired toppings.
Sour cream, Salsa, Guacamole, Jalapeño peppers, Fresh cilantro