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toddhoward
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Cut the chicken into bite-sized pieces, about a ½ inch or so dice. Mix with the seasonings.
Heat a 10–12-inch skillet with a small amount of oil (about1 tablespoon) over medium heat. I usually use Grapeseed oil. Add the chicken once the skillet is hot.
Sauté the chicken until cooked, about 7-8 minutes.
Using the same 12-inch skillet wiped clean, or a fresh 12-inch skillet, heat over medium heat until hot. Add some butter (roughly ½ a tablespoon or less) and let melt.
Place the tortilla into the skillet and quickly wipe it and spin it through the butter to fully coat the outside.
Add ⅓ of your shredded cheese, then ⅓ the bacon, and then ⅓ the Pico de Gallo almost like you’re adding pizza toppings. Finish with ⅓ the cooked chicken covering the bottom half of the tortilla only.
Cook until the bottom of the tortilla begins to brown and become crispy, and the cheese has melted. About 3-4 minutes. Using tongs, fold the quesadilla over the chicken into a half-moon shape and remove from the heat.
Cut the quesadilla into equal pieces and serve.