In a skillet, heat the oil and sauté the garlic, onion, and bacon (add bell pepper if desired) for a couple of minutes, until the onion and bacon are golden.

In the same skillet, add the diced chicken, cumin, and salt.

Spread the mixture evenly over the tortillas.

Add the cheese after shredding and mixing it together.

Bake until the cheese melts, about 15 minutes, at 340°F (170°C).

Serve hot or cold with spicy sauce, guacamole, or white sauce.