Directions

1. 1

   Prepare your filling ingredients: ensure the cooked chicken is diced into bite-sized pieces, dice the fresh strawberries into small pieces, chop the cilantro, dice the red onion, and have the crumbled bacon ready.

2. 2

   Lay one flour tortilla flat on a clean work surface. Arrange half of the diced cooked chicken evenly over the tortilla.

3. 3

   Top the chicken with half of the diced strawberries, distributing them evenly across the tortilla.

4. 4

   Scatter half of the crumbled bacon and half of the diced red onion over the strawberries.

5. 5

   Sprinkle half of the chopped cilantro over the filling.

6. 6

   Drizzle 1 to 1.5 tablespoons of balsamic vinegar evenly over the filling, according to your taste preference.

7. 7

   Sprinkle half of the shredded mozzarella cheese over the balsamic vinegar layer.

8. 8

   Place a second flour tortilla on top to cover the filling completely, creating a sandwich.

9. 9

   Repeat steps 2 through 8 with the remaining two tortillas and filling ingredients to create a second quesadilla.

10. 10

    Heat 1 tablespoon of butter in a large skillet or griddle over medium heat until it foams and coats the cooking surface evenly.

11. 11

    Carefully place the first quesadilla into the hot skillet. Cook for 4 to 5 minutes until the bottom tortilla is golden brown and crispy.

12. 12

    Gently flip the quesadilla using a wide spatula. Add the remaining 1 tablespoon of butter to the pan if needed.

13. 13

    Cook the second side for another 4 to 5 minutes until golden brown and the cheese is completely melted and gooey inside.

14. 14

    Transfer the cooked quesadilla to a cutting board and repeat the cooking process with the second quesadilla, using the same heat and timing.

15. 15

    Cut each quesadilla into quarters or halves using a sharp knife. Serve immediately while warm and the cheese is still melted.