CHICKEN QUESADILLAS WITH BACON

Ingredients

1 pound boneless skinless chicken breasts, cubed
1 package dry fajita seasoning mix
¼ cup water
1 tablespoon olive oil
1 green pepper, chopped
1 red pepper, chopped
1 small onion, chopped
10 (10-inch) flour tortillas
1 pound shredded cheese
8 slices bacon

Directions
Fry bacon in frying pan until crispy. Remove from pan and drain on paper towels. Wipe excess grease from pan. Heat oil in pan over medium heat and saute chicken until almost done. Add peppers and onion and continue cooking until vegetables are tender. Add dry fajita seasoning mix and water to chicken mixture and saute a few minutes more. Crumble bacon into chicken mixture and stir. Layer ½ of each tortilla with chicken mixture; top with cheese. Fold tortillas in half and place on a large baking sheet. Bake at 350 for about 10 minutes or until cheese is melted. Cut into wedges and serve with salsa and sour cream.

Let's Dish
It's no secret what makes these quesadillas so good.  It's the bacon!  During the summer, I sometimes make them on the grill.  The recipe does make a lot, but the leftovers freeze well.  You can use any variety of bell peppers you have on hand--red, yellow, orange or green, they all work.  Of course, I usually have to make several with just cheese for the picky eaters in the family (they really don't know what they're missing).
 
Who Dished It Up First
The how-to of making quesadillas is probably no secret, but this version I whipped up one night in the kitchen is our family's favorite.