Cheesy Chicken and Black Bean Quesadillas with Corn

Wash, seed, and dice 1/2 green bell pepper into 1/4-inch pieces.

Take the 4 chicken thighs (prepared on Day 2) and shred the meat into small pieces using two forks, discarding any bones or skin.

Measure 1/2 cup of the black beans (prepared on Day 3) and drain them thoroughly in a colander to remove excess liquid.

Heat 1 tbsp oil in a large skillet over medium-high heat. Add the diced 1/2 green bell pepper and 1/2 cup frozen corn. Sauté for 4 minutes until the vegetables are tender and slightly browned.

Stir in 1 tsp chili powder and a pinch of salt and pepper to the skillet. Cook for 1 minute more to toast the spice, then transfer the mixture to a small bowl.

Wipe the skillet clean. Place 1 flour tortilla in the pan. On one half of the tortilla, layer 1/4 cup Monterey Jack cheese, half of the shredded 4 chicken thighs, 1/4 cup of the black beans, and half of the corn/pepper mixture.

Top the fillings with another 1/4 cup of the Monterey Jack cheese (using 1/2 cup total for this quesadilla).

Fold the empty half of the tortilla over the fillings to create a half-moon. Cook for 3 minutes on the first side.

Carefully flip the quesadilla with a wide spatula and cook for another 2-3 minutes until the tortilla is golden and the cheese is fully melted.

Repeat the assembly and cooking process with the second flour tortilla, using the remaining 1/2 cup Monterey Jack cheese and other fillings.

Remove from the pan, let rest for 1 minute, then slice each quesadilla into three wedges and serve.