1. 1. In a skillet, cook boneless chicken until fully cooked. Shred the chicken and set aside.

2. 2. In the same skillet, sauté bell peppers until slightly soft. Add spinach and cook until wilted.

3. 3. In a bowl, mix shredded chicken, sautéed bell peppers and spinach, pepper jack cheese, mayonnaise, chicken bouillon, garlic salt, hot sauce, ketchup, and yellow mustard.

4. 4. Place a tortilla on a heated skillet. Spread the chicken and vegetable mixture on half of the tortilla. Fold the other half over the filling to create a half-moon shape.

5. 5. Cook the quesadilla until golden brown on both sides, flipping halfway through.

6. 6. Cut the quesadilla into wedges and serve hot.