Best Chicken Quesadillas EVER!

I found this recipe on Allrecipes.com (love, Love, LOVE that site!) and made a few tweaks to it and now it's one of my favorite recipes. So delicious, very easy, and totally satisfying! Lily even enjoys the quesadilla filling. Especially the black beans and chicken.

Chicken Quesadillas

1 pound boneless, skinless chicken breast, diced in small cubes
1 (1.27 ounce) packet fajita seasoning
1 tablespoon olive oil
1 green bell peppers, diced
1 red bell peppers, diced
1 onion, diced
1 can black beans, drained & rinsed
4-6 slices of bacon, cooked & crumbled
4 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese
sour cream (opt.)
salsa (opt.)

Directions

1. Preheat the broiler. Lightly grease a baking sheet.
2. Toss the diced chicken with 1/2 the fajita seasoning packet, then spread onto the baking sheet. Place under the broiler and cook until the chicken pieces are no longer pink in the center (about 5 minutes), turning once.
3. Meanwhile, dice the bell pepper, onion, and rinse the black beans.
4. Once the chicken is cooked, heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, onion, black beans and chicken. Mix in the rest of the fajita seasoning packet. Cook and stir until the vegetables have softened, about 10 minutes.
5. While the veggie mixture is cooking, cook up and crumble the bacon.
6. Preheat oven to 350 degrees F (175 degrees C).
7. Once the bacon and veggie mix is cooked, layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon, and Monterey Jack. Fold the tortillas in half and place onto a baking sheet.
8. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
9. Serve with sour cream and salsa.