In a gallon size resealable bag, combine the chicken, cumin, garlic powder, lime juice, oil, and salt. Seal the bag and shake it up to combine all of the ingredients. Marinate in the refrigerator for 30 minutes.
To prepare the quesadillas: Preheat the oven to 350°F and lay out 2 baking sheets.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the vegetables and cook, stirring frequently until the vegetables are tender crisp about 10-12 minutes.
Remove the vegetables and reserve on a plate. To the same skillet, remove the chicken from the bag and discard any remaining marinade.
Cook the chicken for 4-6 minutes, stirring frequently until cooked through.
To assemble: Lay 4 tortillas out and layer 2 tablespoons of cheese, ½ cup vegetables, ½ cup chicken, and 2 more tablespoons of cheese on top. Place the remaining 4 tortillas on top of these.
Transfer the quesadillas to the baking sheets (2 on each baking sheet) and lightly spray the tops with nonstick cooking spray.
Bake for 8-10 minutes until thoroughly heated and the cheese is melted.
To serve, cut each quesadilla in half, and then each of the halves into 3 wedges.
Notes
Calories from Fat: 67WWP+: 6SmartPoints: 3*Optional toppings not included in nutrition information