In a skillet over medium heat, add olive oil, diced red bell peppers and onions, let sauté until they start to turn soft (7-9 minutes). Mix fajita seasoning and water in a bowl and add to skillet. Add shredded chicken and combine, bring to a simmer and turn off heat.

Take tortilla and place on top of shredded chicken mixture, slightly pressing down to allow for bottom side to become slightly moist. In a skillet over medium-low heat, place the moist side of the tortilla down and spread a thin layer of cheese on one half of the tortilla, add a layer of the shredded chicken mixture on top of the cheese. Fold the tortilla so that the folded edge is running down the center, press down lightly with a spatula and allow each side to cook until golden and crisp (usually around 1 minute). Repeat this step for each quesadilla.

Let the quesadillas rest for a few minutes to slightly cool then slice into three pie shaped wedges. Enjoy!