4 pcs flour tortilla

 2 slices U.S. bacon

 1 pc U.S. chicken breast

 1/4 pc Red onion (sliced)

 60 g U.S. spinach

 1 pc tomato (chopped)

 80 g U.S. Monterey Jack cheese

 1/4 tsp cumin powder

 1/4 tsp paprika

 1 tsp salt

 ½  tsp ground pepper


  1. Chop bacon and chicken breast into small pieces. Slice the red onion and cut the tomato into slices.
  2. In a skillet, add one tablespoon of olive oil and turn the heat up to medium, render the fat out from the bacon. Then add the chicken and sliced onion in and cook for 4 minutes.
  3. Add cumin powder, paprika, salt and pepper, mix well and transfer everything into a bowl. In the same pan, saute the spinach for 30 seconds until they wilt and then cook the tomato for a minute or so.
  4. In the skillet, add a tablespoon of olive oil and turn the heat up to medium. Put a piece of flour tortilla in and put some grated cheese on top on half of the area of the tortilla. Then layer bacon, chicken, spinach and tomato on top on the cheese. Add some more cheese. Fold the tortilla in half.
  5. When on side is golden brown in colour, flip it over and cook the other side of the quesadilla until it is nice and crispy (about 2 minutes per side). Repeat the steps until you finish with all the remaining ingredients. Cut each piece of quesadilla into four pieces and it is ready to be served.