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kathyfrazer
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Preheat the oven to 375 degrees F (190 degrees C).
Heat olive oil in a large skillet over medium heat. Add onion, green bell pepper, and red bell pepper; cook, stirring occasionally, until just softened, about 2 minutes. Remove with a slotted spoon and set aside.
Add chicken to the same skillet and cook until no longer pink on the outside, about 3 minutes. Return onion and bell peppers to the skillet. Stir in water and fajita seasoning. Cook and stir until the chicken has completely cooked through.
Arrange 6 tortillas around edges of a ¼ sheet pan (9 x 13-inch) so half of each hangs over the sides; place 1 tortilla in the center to cover the bottom.
Spoon chicken mixture evenly over tortillas, avoiding excess liquid. Sprinkle evenly with cheese.
Place 1 tortilla in the center on top; fold overhanging tortillas toward the center to enclose filling. Top with a second baking sheet to press (this will help the quesadilla hold its shape).
Bake in the preheated oven for 10 minutes. Remove the top baking sheet and continue baking until the tortillas are golden and crispy, 8 to 12 more minutes.
Slice into rectangles and serve topped with sour cream, pico de gallo, and cilantro, if desired.