In a large skillet, place over medium heat, add diced bacon, and cook until crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate.

In the same skillet, add chopped jalapenos and cook for about 2-3 minutes until they're slightly softened, stirring frequently.

In a mixing bowl, combine softened cream cheese, shredded cheese, and a pinch of garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.

Fold the cooked bacon and sautéed jalapenos into your cheese mixture until evenly mixed.

Take a flour tortilla and spread half of the cheese mixture on one side. Fold the tortilla over to create a half-moon shape.

In the same skillet, add a small amount of butter and heat over medium-high heat. Place the folded quesadilla in the skillet and cook for 3-4 minutes until golden brown. Flip carefully and cook for another 3-4 minutes.

Once cooked, transfer the quesadillas to a cutting board, allow them to rest for a minute, then cut into wedges and serve hot.