• Combine the cumin, chili powder, garlic powder, coriander, salt, onion powder, smoked paprika, and oregano in a small bowl.
• In a medium bowl, combine the red, yellow and orange peppers with the red onion. Mix half of the seasoning mix with the vegetables.
• Heat olive oil in a large skillet over medium-high heat. Add the vegetables and cook until soft about 8 minutes. Remove the vegetables from the skillet and set aside.
• Mix the remaining seasoning with the chicken and toss to evenly coat the chicken. Add more olive oil to the skillet if needed. Cook the chicken in the skillet until cooked through. Adjust seasoning to taste. Remove the skillet from the heat.
• Prepare the quesadillas one at a time: Using a clean skillet, heat just enough olive oil to lightly coat the bottom of the pan. Working in batches, place one tortilla in the pan and top the entire surface with cheese, add some of the vegetable mixture and chicken to one half of the tortilla. Once the cheese is melted, fold half the tortilla over onto itself. Remove from the pan and repeat with the remaining quesadillas. Transfer the cooked quesadillas to a cutting board and slice into pieces.
• Serve with sour cream or your favourites such as guacamole, pico de gallo, and pickled jalapeños. Garnish with cilantro.

Notes

• If you're feeding a crowd, you can cook multiple quesadillas at once. Assemble the quesadillas and brush the outsides with olive oil. Lay the quesadillas on a baking sheet lined with parchment paper. Bake in the oven at 425˚F for 8 minutes on each side.