Juicy Chicken Quesadilla | Quick Mexican Dinner

Season the chicken meat on both sides with salt, then cook on a hot grill or in a pan until done on both sides. Place the cooked meat on a cutting board, let it rest for 3 minutes, then cut into slices approximately 0.5 cm thick.

Slice the tomatoes and cut the jalapeño peppers into thin rings. Clean the bell pepper, remove the seeds, and cut the flesh into 0.5 cm strips. Cook the bacon on a hot grill or in a pan until golden brown and crispy.

On one half of each tortilla, pile a little tomato, cooked meat, bell pepper, coriander, and 1 tablespoon of guacamole. Add jalapeño pepper to taste, then place the crispy bacon and a slice of cheese on top. Fold the tortillas in half.