Cook the Chicken: Heat 1 tablespoon of olive oil in a large frying pan or skillet over a medium-high heat. Add the diced chicken and cook for 5-7 minutes, stirring occasionally, until it's cooked through and lightly browned. Remove the chicken from the pan and set it aside on a plate.

Sauté the Vegetables: Add the remaining tablespoon of olive oil to the same pan. Add the chopped red onion and red bell pepper and cook for about 5 minutes, until they have softened.

Add Spices: Return the cooked chicken to the pan with the vegetables. Sprinkle over the ground cumin, smoked paprika, mild chilli powder, salt, and pepper. Stir everything together and cook for another 2 minutes to allow the flavours to meld.

Finish the Filling: Remove the pan from the heat. Stir in the chopped fresh coriander and the lime juice. This little squeeze of lime at the end really brightens up the entire filling.

Assemble the Quesadillas: Lay a tortilla flat on a clean surface. Sprinkle a layer of the mixed cheeses over one half of the tortilla. Spoon a quarter of the chicken mixture over the cheese, then top with another layer of cheese. Fold the empty half of the tortilla over the filling to create a half-moon shape. Repeat with the remaining tortillas and filling. What works best for me is assembling them one by one as I cook them to prevent the tortillas from getting soggy.

Cook the Quesadillas: Wipe out your frying pan and place it over a medium heat. Carefully place one assembled quesadilla into the dry pan. Cook for 2-3 minutes per side, until the tortilla is golden brown and crispy, and the cheese inside is completely melted and bubbling. Press down gently with a spatula as it cooks.

Rest and Serve: Transfer the cooked quesadilla to a cutting board and let it rest for a minute. This is an important step as it allows the cheese to set slightly, preventing the filling from spilling out when you cut it. Slice into wedges and serve immediately.