Preheat oven to 425 degrees on the roast setting.

Using cooking spray brown one side of each tortilla shell in a skillet; then set aside.

Cut bell peppers into 3 inch sections; discard the seeds & stems. (Skins are easier to remove from large sections). Spread peppers out on a sheet pan skin side up. (2 cookie sheets work great.) *Add whole garlic cloves to the pan for additional flavor. Drizzle veggies with olive oil, salt, & pepper to taste. Roast veggies until the skin starts to blister. cover them with a lid, turn the oven off & let them sit in the oven with the door cracked for about 10 minutes. Sweating the peppers makes pulling the skins off much easier. When time's up remove the skins. Slice the bell peppers & chop the jalapenos. Discard the roasted garlic cloves & transfer the pepper mixture to a large bowl.

In a large skillet heat 3 tablespoons olive oil & 3 tablespoons butter. Add onions, mushrooms, cilantro, & minced garlic. Remove the skillet from the stove & pour in the tequila, then stir in the lime juice. Saute until onions start to soften. Stir in pepper mixture & heat about 30 seconds more. Adjust seasonings to your taste. Transfer mixture back to the large bowl.

Generously coat chicken breast with Cajun seasonin on both sides (less if you don't care for spicy). Grill chicken then transfer to cutting board & let rest for 2 minutes. Slice chicken.

To assemble:

Warm a skillet over medium heat. Remove from burner before spraying with cooking spray. Place uncooked side of tortilla shell down in pan. Add cheese, chicken, veggie mixture, & more cheese. Top with another tortilla uncooked side up. Spray top of tortilla before flipping (don't forget to take the pan off the burner before using the spray). When bottom is browned & crisp flip the quesadilla & brown the other side. Repeat with remaining ingredients.