In a skillet, saute the bell pepper and onion until softened.

Add the drained chicken and fajita seasoning, stirring to coat and warm through.

Lay a tortilla in a clean skillet and sprinkle with cheese.

Add the chicken-veggie mixture and more cheese, then top with a second tortilla.

Cook until golden, then flip and cook the other side until crispy.

Slice into wedges and serve with salsa.