Fajita Quesadillas

This is our own creation, perfected over many trials before Kevin entered it into the cooking contest at work.

1 onion, diced
1 green pepper, diced
1 red pepper, diced
1 orange pepper, diced
1 yellow pepper, diced
olive oil

Cook the onions and peppers in a little bit of extra virgin olive oil. This mixture will make 4 quesadillas.

1/2 package bacon, cooked till crispy and drained - this will also make you 4 quesadillas

We would cook the peppers and bacon ahead of time, save the leftovers to make them more quickly next time.

Then, per quesadilla:
about 3 grilled chicken strips, or 1 smoked mesquite chicken breasts (from Costco - these are small), depending on what flavor you want
1 1/2 c. shredded colby jack cheese
1 c. shredded mozzarella cheese
2 uncooked tortillas

Cook 1 side of each tortilla on a griddle. When you flip them over to cook the second side, cover each tortilla with 3/4 c. colby jack cheese and 1/2 c. mozzarella, spreading the cheese all the way up to the edges of the tortilla.

As the cheese melts, cover 1 tortilla with bacon, chicken, then the pepper mixture. When your cheese is completely melted, put the other tortilla on top of it all off and let it melt together a little bit before serving.