• Drain and rinse beans. • Pat chicken* dry with paper towels.

• Heat a drizzle of oil in a medium pan over medium-high heat. Add beans, chicken, and Southwest Spice. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. Season with a big pinch of salt and pepper. • Turn off heat; transfer to a plate and set aside. Wipe out pan.

• Place tortillas on a clean work surface. Evenly sprinkle pepper jack onto one half of each tortilla. Top with chicken and bean filling, then sprinkle with Monterey Jack. Fold tortillas in half to create quesadillas. • Heat a drizzle of oil in pan used for filling over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese melts, 3-4 minutes. TIP: Depending on the size of your pan, you may need to work in batches.

• Cut quesadillas into wedges and divide between plates. Top with sour cream and serve.