Add the chicken to a medium size bowl.

Use tongs to toss the chicken breast, fajita seasoning and 2 tablespoons extra virgin olive oil. Set it aside.

Add 2 tablespoons of olive oil to a 10 to 12 inch nonstick skillet over medium high heat.

Saute the seasoned chicken breast until cooked through and no longer pink, about 6 to 8 minutes. Transfer to a heat proof bowl.

Add the diced bell peppers and onion to the skillet and cook until the onion is opaque and the bell peppers are softened.

Re-add the cooked chicken and stir to combine. Once warmed, transfer back to the heat proof bowl.

Lower the temperature to medium, and add the remaining 1 tablespoon of olive oil to the skillet.

Next place 1 tortilla to the skillet.

Sprinkle ¾ cup shredded fiesta blend cheese to half of the tortilla.

Top the cheese with ¼ of the chicken and vegetable mixture.

Fold the other half of the tortilla over the chicken and vegetables.

Cook the tortilla until the bottom of the tortilla is golden brown, then flip over to brown the other side of the tortilla, about 1 to 3 minutes per side. Repeat the process for the remaining 3 tortillas.

Transfer to a cutting board, and using a large kitchen knife, or pizza cutter to slice the quesadillas into 3 triangles. (You can also slice into 4 pieces) Serve while hot.