Meanwhile, using two forks, shred cajun chicken into small pieces

Once onion and peppers are soft, add shredded cajun chicken back to pan along with light cream cheese, soured cream and chipotle paste and stir to combine. Add more cajun seasoning to taste. Cook until cream cheese and soured cream is absorbed into chicken and you are left with a creamy cajun chicken filling.

Add 1/3 of Cajun chicken filling to tortilla, then add light cheddar and mozzarella, and fold over in half. Repeat this twice more for remaining tortillas. Lightly toast quesadillas in a non-stick pan until cheese has melted. Slice each quesadilla into 3 then serve immediately or box up for packed lunch.