• Gather the ingredients so you have everything close at hand on the counter or table. Preheat oven to 250℉.

Prepare the Ingredients

• Using a knife and cutting board, slice 1 1/2 pounds boneless chicken breast into 1/2-inch pieces.
• On a second cutting board dice 1 1/2 cups green, red, and yellow bell peppers and 1 1/2 cups sweet onion into small pieces. Mince 2 tablespoons garlic.
• Shred 6 oz. cheddar cheese with a handheld grater.

Fry the Bacon

• In a large skillet, cook 5 slices thick cut bacon until brown and crisp. Remove from skillet and drain on paper towels. When cooled, crumble into small pieces.
Time-Saving Tip - If you know in advance, cook up some extra bacon at breakfast and place the extra in the fridge. Then when it’s time to make dinner, the bacon is ready to go.

Cook Chicken and Vegetables

• In the same skillet, cook prepared chicken in the bacon grease, adding up to 4 tablespoons Extra Virgin olive oil, if needed. Cook until lightly browned.
• Add diced bell peppers, sweet onion, and minced garlic. Cook until tender. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Assemble and Brown the Quesadillas

• Gather the chicken mixture, cooked bacon, shredded cheddar cheese, 12 medium flour tortillas, and if desired, some fresh cilantro. Warm a griddle or large skillet over medium high heat until hot. Test griddle with a splash of water and if it sizzles, it’s ready.
• Cook two tortillas at a time, placing a cup or more of the chicken mixture on each tortilla. Add some bacon and sprinkle with grated cheese. Place another tortilla to top each Quesadilla. Allow to cook for 2-3 minutes until the bottoms are nicely browned. Then carefully turn the Quesadilla and brown the other side.
• Place Quesadillas on a baking sheet and keep warm in preheated oven until ready to serve.

Garnish and Serve

• To serve Chicken Quesadillas, place on a cutting board and slice into halves or quarters.
• Place on individual plates and garnish with your favorite Mexican toppings. Serve with corn tortilla chips. Serves 4-6.