Place your shredded or diced cooked chicken into a small bowl. Sprinkle the taco seasoning over the meat and toss it thoroughly to ensure every piece is coated. If the chicken feels a bit dry, add a teaspoon of water or lime juice to help the spices stick. This step ensures that every bite of your quesadilla is packed with flavor rather than just being plain meat.

Lay the four tortillas flat on your workspace. Distribute half of the shredded cheese evenly across one half of each tortilla. Top the cheese with the seasoned chicken and black beans. Finish by sprinkling the remaining cheese over the chicken. Folding the tortilla in half over the filling creates a “half-moon” shape which is much easier to flip in the pan than using two full tortillas stacked together.

Heat a large skillet or griddle over medium heat. Add a small amount of butter or oil to the pan. Once melted and shimmering, place one or two folded tortillas into the pan. Cook for about 2 to 3 minutes until the bottom is golden brown and crispy. Carefully flip the quesadilla with a wide spatula and cook for another 2 minutes. You want the cheese to be completely melted and the shell to have a satisfying crunch.

Remove the quesadillas from the pan and let them rest on a cutting board for about 60 seconds. This short rest allows the cheese to set slightly so the filling doesn’t slide out when you cut it. Use a pizza cutter or a sharp knife to slice each half-moon into three triangles. Serve immediately while hot, ideally with a side of budget-friendly salsa or a dollop of sour cream.