Begin by dicing boneless chicken breasts into bite-sized pieces and seasoning them with garlic salt, cumin, and red pepper flakes for an extra kick.

Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken, cooking for 5-6 minutes until it's browned on the outside but still slightly undercooked.

In the same skillet, add the chopped onions and green bell pepper along with the remaining oil. Sauté over medium heat for about 4-5 minutes, until softened and fragrant.

Return the partially cooked chicken to the skillet and incorporate the taco seasoning, diced green chilies, and the blend of Monterey Jack and Sharp Cheddar cheese.

Preheat your oven to 375°F while you warm the flour tortillas. Place them on a baking sheet and let them heat for 2-3 minutes until pliable.

Once the tortillas are warm, lay them on a flat surface. Spoon the chicken and cheese mixture onto half of each tortilla, then fold the other half over.

In a dry skillet over medium heat, carefully place the folded quesadillas. Cook for about 1-2 minutes per side, or until golden brown and crispy.

Remove the quesadillas from the skillet and cut into wedges. Serve warm with toppings like fresh lime, creamy avocado, or spicy salsa.