Directions

1. Sprinkle both sides of chicken with lemon pepper. In a large skillet heat oil over medium heat. Add chicken; cook 12 to 15 minutes or until an instant-read thermometer inserted in chicken registers 165°F, turning once. Cool slightly. Cut chicken into bite-size pieces; set aside.
2. To assemble the quesadillas, sprinkle half of the cheese on 4 of the tortillas. Top with chicken, bacon bits and green onions. Sprinkle with remaining 1 1/2 cups cheese. Top with remaining 4 tortillas.
3. Wipe out skillet. Heat the skillet over medium heat. Cook quesadillas, 1 at a time, in the hot skillet 1 to 2 minutes per side or until golden.
4. Cut each quesadilla into wedges, and serve with salsa and sour cream.