Step 1: Season the Chicken
If using plain cooked chicken, place it in a mixing bowl and shred or dice into bite-sized pieces. Add the cumin, chili powder, garlic powder, onion powder, salt, pepper, and lime juice. Toss well to coat the chicken evenly with seasonings. If using rotisserie chicken or already-seasoned chicken, you can skip or reduce the added seasonings. Taste and adjust seasoning as needed.

Step 2: Prep Your Add-Ins (If Using)
If adding vegetables, heat a small amount of oil in your skillet over medium heat. Sauté the diced bell peppers and onions for 5-7 minutes until softened and slightly caramelized. Remove from pan and set aside. This step is optional but adds great flavor and texture. If using black beans, simply drain and rinse them.

Step 3: Assemble the First Quesadilla
Lay one large tortilla on a clean work surface or cutting board. On one half of the tortilla, sprinkle about 1/3 cup of shredded cheese, then add about 1/2 cup of the seasoned chicken. Add any optional ingredients you’re using (sautéed vegetables, beans, jalapeños, cilantro), then top with another 1/3 cup of cheese. The cheese on top and bottom helps everything stick together. Fold the tortilla in half over the filling, creating a half-moon shape. Press down gently.

Step 4: Cook the Quesadilla
Heat a large skillet over medium heat. Add about 1/2 tablespoon of butter and let it melt, swirling to coat the pan. Carefully place the folded quesadilla in the skillet. Cook for 2-3 minutes on the first side without moving it, allowing the tortilla to become golden brown and crispy. You should see the cheese starting to melt at the edges.

Step 5: Flip and Finish
Using a wide spatula, carefully flip the quesadilla to the other side. Cook for another 2-3 minutes until the second side is golden brown and crispy, and the cheese inside is fully melted. Press down gently with the spatula to help the layers adhere. If the tortilla is browning too quickly, reduce heat to medium-low.

Step 6: Rest and Cut
Transfer the cooked quesadilla to a cutting board and let it rest for 1-2 minutes. This allows the cheese to set slightly, making it easier to cut and preventing all the filling from oozing out. Using a sharp knife or pizza cutter, cut the quesadilla into 3-4 wedges.

Step 7: Repeat
Repeat the process with remaining tortillas and filling. You can keep finished quesadillas warm in a 200°F oven on a baking sheet while you cook the remaining batches.

Step 8: Serve
Arrange the quesadilla wedges on a serving platter. Serve immediately while hot and crispy with sour cream, guacamole, salsa, and lime wedges on the side for dipping.