Step 1

Preheat the oven to 425 degrees F.

Step 2

Spray an 18x13-inch sheet pan with cooking spray.

Step 3

In a large skillet over medium-high heat, heat the olive oil.

Step 4

Add the onion and bell pepper to the skillet and cook until the onion begins to soften and become translucent, about 3 minutes.

Step 5

Add the chicken, the chili powder, the cumin, the smoked paprika, the garlic powder, the salt, and the pepper to the skillet, stirring well and cooking until the chicken is cooked through to 165 degrees F internally at the thickest part, about 5-7 minutes.

Step 6

Stir in the black beans and corn kernels and cook until the beans are heated through, about 2 minutes.

Step 7

Place 6 of the tortillas around the edges of the prepared sheet pan, with the tortillas hanging halfway over the edge of the pan and leaving a gap in the center.

Step 8

Place 1 tortilla in the center gap of the sheet pan, placing it in the lower half of the gap.

Step 9

Evenly spread the meat mixture over the tortillas, only spreading the mixture over the parts of the tortilla on the baking sheet.

Step 10

Sprinkle the Monterey Jack and the cheddar over the meat mixture.

Step 11

Place the last tortilla in the center of the sheet pan.

Step 12

Carefully fold the tortillas towards the center.

Step 13

Place a second sheet pan on top of the folded tortillas, pressing down a little bit.

Step 14

Bake for 20 minutes.

Step 15

Remove the top sheet pan and bake until the top is golden brown, about 5 minutes.

Step 16

Allow the quesadilla to cool slightly before slicing and serving.