A delightful twist on the classic quesadilla, combining savory chicken and crispy bacon with a cheesy, flavorful filling.
Cook the bacon in a skillet over medium heat until crispy, then remove and set aside.
Cook the bacon until just crispy to avoid it becoming too hard.
In the same skillet, cook the diced chicken breast with cumin and chili powder until fully cooked.
Cut the chicken into small pieces for even cooking.
Add the diced onion and bell pepper to the skillet and sauté until softened.
Cook the vegetables until they are tender but still slightly crisp.
Lay a tortilla flat and sprinkle half with shredded cheese, cooked chicken, bacon, and sautéed vegetables.
Don't overfill the tortilla to make flipping easier.
Fold the tortilla in half and cook in a skillet over medium heat until golden brown on both sides.
Press gently with a spatula to ensure even cooking.
Cut the quesadilla into wedges and serve with sour cream and salsa.
Use a sharp knife to cut clean wedges.
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