🔪 Prep the Ingredients

Cook the Chicken:

In a bowl, toss the diced chicken with olive oil, chili powder, garlic powder, cumin, smoked paprika, salt, and pepper.

Heat a skillet over medium-high heat. Cook the chicken for 5–7 minutes, stirring occasionally, until fully cooked and slightly browned. Squeeze lime juice over the chicken and set aside.

Sauté the Veggies:

In the same skillet, add 1 tbsp olive oil. Sauté the bell peppers and onion for 4–5 minutes until softened and slightly charred. Season with a pinch of salt and pepper.

🔥 Assemble and Cook the Quesadilla:

Heat a large skillet or griddle over medium heat.

Place one tortilla in the skillet. Sprinkle 1/2 cup of cheese over half the tortilla.

Add a layer of cooked chicken, sautéed peppers and onions, and crumbled bacon (if using). Top with another 1/4 cup of cheese.

Fold the tortilla in half over the filling. Cook for 2–3 minutes per side, until the tortilla is golden and crispy and the cheese is melted. Repeat for the remaining tortillas.

🍴 Serve It Like This:

Cut each quesadilla into wedges and place on a cutting board or platter.

Serve with warm white queso and original queso dips on the side for dipping.

Garnish with fresh cilantro, if desired.

Pair with a side of Mexican rice or a simple salad 🥗🍚

🔥 Pro Tips:

For extra crispiness, brush the outside of the tortilla with a little olive oil before cooking.

Add a dash of hot sauce or pickled jalapeños for a spicy kick.