Chicken and White Bean Quesadillas

Wash, core, and finely dice 1 medium green bell pepper.

Drain and rinse 1 can (15 oz) of Great northern beans.

Shred 1.5 lb of leftover cooked boneless skinless chicken thighs (reserved from Day 3) into bite-sized pieces.

Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the diced green bell pepper and sauté for 4 minutes until slightly softened.

Add the 1.5 lb of shredded leftover chicken, the drained Great northern beans, and 1 tsp of Tajin seasoning to the skillet. Sauté for 3 minutes, stirring frequently, just until the chicken and beans are warmed through. Transfer the mixture to a bowl and wipe the skillet clean.

Lay 8 flour tortillas flat on a clean work surface. Distribute 4 oz of shredded Monterey Jack cheese evenly across one half of each tortilla.

Spoon the warm chicken, bean, and pepper mixture evenly over the cheese-covered halves. Sprinkle the remaining 4 oz of Monterey Jack cheese over the filling, then fold each tortilla in half to form a half-moon.

Heat the clean skillet over medium heat. Place 2 to 3 folded quesadillas in the dry skillet at a time. Cook for 2 to 3 minutes per side, pressing down gently with a spatula, until the tortillas are golden brown and crispy, and the cheese is fully melted.

Cut each quesadilla into wedges and serve immediately with 1 cup of tomato salsa on the side for dipping.