In a mixing bowl, blend together softened cream cheese, shredded Monterey Jack cheese, garlic powder, onion powder, salt, and pepper until smooth and creamy.

Gently fold in the shredded cooked chicken, crumbled bacon, and chopped jalapeño peppers into the cheesy mixture.

Lay a tortilla flat on a clean surface. Spread half of it with the creamy filling and fold it over to create a half-moon shape.

Warm a large skillet over medium heat and add a tablespoon of olive oil.

Place the assembled quesadillas in the skillet, cooking for about 2-3 minutes on one side until golden and crispy, then flip and cook the other side for an additional 2-3 minutes.

Remove the quesadillas from the skillet, let them rest for a minute, then slice into wedges. Sprinkle fresh cilantro on top if desired.