What you will need:
Three large chicken breasts
Two large tomatoes
Two small yellow onions
Two bell peppers (I used an orange and a yellow)
1 can of black beans (I used S&W's jalapeno and lime black beans)
Diced Green Chile (added to taste)
Shredded Mozzarella Cheese
Spices: Salt, Pepper, Garlic, Chili Powder, Cayenne Pepper
Dice up chicken into small bite sized pieces. Semi-julienne onions and peppers. Dice tomatoes. Rinse and drain black beans.
Saute onions in your fat of choice (I use olive oil) at medium heat until onions are clear. Add chicken. Saute two minutes, add peppers and tomatoes. Season generously with garlic, salt, pepper, and chili powder. Add cayenne pepper to taste. Increase heat to medium high. When the chicken looks almost cooked through, add black beans and green chile. Cook until all components are well-heated and cooked through.
In a separate skillet, grease with oil of choice. Heat to medium high. Place tortilla and fill half-moon shape with filling- but be careful, the more filling, the harder it is to flip later (but messy quesadillas are still delicious). Generously sprinkle mozzarella on the filling and fold the tortilla so everything is contained in a half moon of tortilla amazingness. When cheese starts getting melty and the underside starts to brown, roughly 2-5 minutes, flip quesadilla. Lightly brown other side and serve with fork and knife.