Heat a large skillet over medium heat 3 to 4 minutes. Slowly brown bacon for 10 minutes to medium doneness. Drain bacon on paper towel. Tear or cut bacon into 1-inch pieces.
Shred cheese and set aside. Split poblano pepper and discard seeds and stem. Chop pepper finely.
Place 1/3 cup chopped poblano in a small glass bowl. Add salsa ingredients; stir to blend. Set aside.
Sprinkle ¼ cup shredded cheese over each of 4 tortillas. Distribute approximately 2 tablespoons chopped poblano and one-fourth of bacon pieces over cheese on each tortilla. Sprinkle ¼ cup cheese over bacon and cover with remaining 4 tortillas.
Spray 2 medium skillets with non-stick cooking spray or brush with canola oil. Heat skillets over Medium-High heat. Using a spatula, place 1 quesadilla in each skillet. Heat 2 to 3 minutes, until cheese just begins to melt and bottom of tortilla is lightly toasted. Carefully turn quesadillas with a spatula. Heat second side 2 to 3 minutes.
Repeat Step 5 to cook remaining quesadillas. Cut into wedges and serve with Gala Apple salsa.
Serve Cherrywood Smoked Bacon Quesadillas with Fresh Melon Wedges.