Step 1

Heat the avocado oil in a medium skillet over medium-high heat. Add in the red bell pepper, green bell pepper, garlic, red onion, and jalapeño (if using). Sauté until just tender and fragrant, about 5 minutes.

Step 2

Add in the cooked chicken, taco seasoning, and water. Bring to a simmer, and cook until just thickened, about 2 minutes. Remove the chicken mixture from the skillet and set aside.

Step 3

Wipe the skillet clean. Return the skillet to medium-high heat.

Step 4

Working with one tortilla at a time, spread 1 tablespoon of butter on 1 side of the tortilla. Place the tortilla, butter side down, in the hot skillet. Then immediately sprinkle on half of the shredded cheese over the entire tortilla.

Step 5

Place half of the chicken mixture onto one half of the tortilla, and cook until the cheese just begins to melt. Using a spatula, flip the side that just has the cheese on it over on top of the chicken mixture. Use the spatula to press down to seal.

Step 6

Continue to cook for an additional 2 minutes, and then flip the entire quesadilla over and cook for an additional 2 minutes on the other side—this is to crisp up the tortilla.

Step 7

Remove from heat, and immediately cut into wedges using a pizza cutter or sharp knife. Serve with fresh lime wedges, guacamole, sour cream, or pico de gallo.