Make a quick chicken mix. In a bowl, combine shredded chicken with 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon smoked paprika, a pinch of salt, and black pepper. Squeeze in a little lime juice if you have it. Toss to coat.

Prep your tortillas and cheese. Lay out your tortillas and have cheese ready. You’ll use about 1/2 cup cheese per quesadilla, depending on size. Don’t overload—too much filling makes flipping messy.

Heat the pan. Place a large nonstick skillet over medium heat. Add a small pat of butter or a teaspoon of oil and swirl it around. You want a thin, even coating so the tortilla crisps without burning.

Assemble in the pan. Add one tortilla to the skillet. Sprinkle a light layer of cheese on half the tortilla, add a layer of the chicken mix, and top with a little more cheese. Add any optional veggies in thin slices so they soften quickly.

Fold and cook. Fold the tortilla over to create a half-moon. Press gently with a spatula so the cheese glues everything together. Cook 2–3 minutes per side, until golden and crisp with melted cheese. Adjust heat if it browns too fast.

Repeat. Transfer to a cutting board. Add more butter or oil to the pan as needed and cook the rest. Work in batches for best browning and even melting.

Cut into triangles. Let each quesadilla rest 1 minute so the cheese sets slightly. Use a sharp knife or pizza cutter to slice into 3–4 triangles per half-moon. This keeps the fillings from spilling out.

Serve with dips. Plate with salsa, sour cream, guacamole, and lime wedges. Sprinkle with chopped cilantro for freshness.