In a bowl, combine the shredded chicken, cheddar cheese, monterey jack cheese, cumin, chili powder, garlic powder, salt, and black pepper. Mix well.

Heat a skillet over medium heat and add 1 tablespoon of olive oil.

Place one tortilla in the skillet, and spread a portion of the chicken filling evenly over half of the tortilla.

Fold the tortilla in half to cover the filling and cook until golden brown, about 3-4 minutes.

Flip the quesadilla and add another tablespoon of olive oil if needed, cooking for an additional 3-4 minutes until crispy.

Remove from skillet and repeat with remaining tortillas and filling.

Cut the quesadillas into wedges and serve with salsa, sour cream, or guacamole.