In a skillet over medium heat, add a tablespoon of olive oil and let it warm for about 1 minute. Add diced chicken breasts, cooking them for 5-7 minutes until golden brown.

Once the chicken is done, introduce chopped onions and green bell peppers to the skillet. Sauté these veggies for 3-5 minutes until they soften.

Mix in diced tomatoes and seasonings (chili powder, cumin, garlic powder, onion powder, salt, and pepper). Cook for an additional 2-3 minutes until tomatoes soften.

Remove from heat and gently fold in crumbled bacon into the chicken and vegetable mixture. Set aside.

Spread about ¼ cup of the chicken mixture across half of each tortilla. Layer with shredded cheese and drizzle with ranch dressing.

Fold the empty half of the tortilla over to cover the filling and crimp the edges to seal.

Add butter or cooking spray to the skillet. Cook the folded quesadillas for about 3-4 minutes per side until golden brown and crispy.

Remove from the skillet and let them rest for 1-2 minutes before slicing into wedges.