Start by adding the chicken to a pre-heated skillet (over medium high heat) sprayed with cooking spray.
Add salsa, ranch/sour cream and seasonings to the skillet with the chicken. Add the veggies and the water to the skillet once the chicken is cooked about half way through.
Cook until chicken is cooked through and golden brown and the veggies are tender.
Take one tortilla (or one half of a large tortilla) and place it on a pre-heated panini grill (or a pre-heated non-stick skillet).
Place chicken and veggies over the first tortilla, and add the other tortilla over the top. (If you desire, add cheese here!)
Close panini grill and remove quesadilla when tortillas are perfectly toasted on the outside! (If using a skillet, simply flip quesadilla to toast each side evenly).
Serve warm with more salsa for dipping if desired!