Heat 1 tsp oil in skillet over high; add half the bison to pan, break into large chunks + sear undisturbed 2 min; flip meat over, season with salt/pep + fave spices, then break into small pieces; cook 2-3 min until fully cooked + no pink remains

Spread ¼ of the bison evenly over one half of one tortilla, leaving a ½-inch border around the edges; top with 2 tbsp cheese + repeat with 3 more tortillas

Fold tortillas in half, forming half moon shapes

Heat a lightly oiled skillet over med-high, add tortillas to skillet (in batches if needed) + cook 1-2 min per side until browned + cheese melts; cut into wedges + serve with chile for dipping