Season chicken breast with salt and pepper on both sides, cook through entirely, then remove set aside.

In a large sauté pan, over medium heat, add the unsalted butter and cook until melted. Once it has melted, add the green pepper and red pepper to the pan. Cook about 3-4 minutes, or until softening.

Add the tomatoes, cumin, oregano, and cayenne. Also add a pinch of salt and pepper. Cook 1-2 minutes until the tomatoes start to soften. Then add jalapeños, and cook another 1-2 minutes.

Finally, add the garlic and cook about 1-2 minutes, or until very fragrant and softening.

Turn the heat to low-medium, and spoon all veggies out of the pan into a dish and set aside.

Slice your chicken into thin strips, and then cut into smaller chunks. Have the chicken ready next to the veggies.

In the same large sauté pan you have been using, lay down one tortilla, and evenly spread 1/2 cup cheese across the top of it.

Let the cheese melt for about 1 minute, then add half of your veggie mixture directly on top of the cheese. Spread the veggies out to cover the entire tortilla.

Lay small chunks of chicken across the cheese and veggies, also evenly distributing it over the entire tortilla.

Top the chicken with another 1/2 cup of cheese, spread it out evenly, and then cover the cheese with a second tortilla. Press the top tortilla down gently, allow the most recent layer of cheese to melt onto it and the chicken a bit.

*Carefully* flip the quesadilla over, and cook for about three minutes, or until the bottom of the tortilla starts to brown and becomes crisp.

Remove from heat, cut into quarters using a pizza cutter, and serve hot!

Repeat for the second quesadilla.

Enjoy!