In a skillet over medium heat, add a splash of oil and season the chicken breasts with salt and pepper. Cook each side for about 5-7 minutes, or until they are golden brown and completely cooked through, reaching an internal temperature of 165°F. Once done, remove the chicken from the skillet and let it rest for a few minutes before shredding it into bite-sized pieces.

In a large mixing bowl, combine the shredded chicken, taco sauce, shredded cheddar cheese, and Monterey Jack cheese. Stir well until all the ingredients are evenly mixed, creating a flavorful filling for your Taco Bell Chicken Quesadilla.

Lay one flour tortilla flat on a clean surface. Spoon half of the chicken and cheese mixture onto one side of the tortilla, then fold the other half over it, pressing down gently to seal the quesadilla.

Heat a small amount of vegetable oil in a clean skillet over medium heat. Carefully place the assembled quesadilla in the skillet and cook for about 3-4 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted.

Once both sides are perfectly toasted and the cheese is ooey-gooey, remove the quesadilla from the skillet and let it cool for a minute. Slice it into wedges for easy serving.