Place Chicken ingredients in a bowl and mix to coat chicken.
Heat oil in skillet over high heat. Add onion and garlic, cook for 1 minute. Then add capsicum and cook for 2 minutes until starting to soften. Transfer into bowl.
Return skillet to the stove. Add chicken and cook until browned. Add to same bowl. Set aside until the filling cools (to speed it up, cover and refrigerate, and/or spread out on plate).
Preheat oven to 220C / 430F (standard) or 200C/390F (fan / convection).
Spray baking tray lightly with olive oil. Heat in the oven while you assemble the quesadillas.
Divide the filling between the tortillas, covering half the surface. Top with cheese. Fold in half and press down gently but firmly.
Remove baking tray from oven. Transfer quesadillas onto tray (you should hear a soft sizzle).
Bake for 8 minutes. Then turn the quesadillas (over the folded edge) then press down with the egg flip. Bake for a further 8 minutes or until the surface is crispy.
Remove from oven and serve immediately!
Serving size: 233g Calories: 448 calories Fat: 24.3g Saturated fat: 8.9g Unsaturated fat: 15.2g Trans fat: 0g Carbohydrates: 22.8g Sugar: 4.1g Sodium: 561mg Fiber: 3.4gProtein: 35.0g Cholesterol: 105mg