Chicken quesadillas

3-4 cooked, chopped chicken breast (an easy adaption is frozen fajita seasoned chicken)
1 can corn
chopped jalapeno (to taste, I use about 1/4 cup)
1/2 red onion, diced
2 Roma tomatoes, diced
1 can black beans, rinsed
2 roasted red bell pepper pieces, diced
salt
black pepper
ground cumin
freshly chopped cilantro (to taste)
mexican blend cheese, shredded
10 flour tortillas

Preheat oven to 350. In large pan pour a bit of olive oil, add onions, jalapenos, and black beans. Cook until onion is translucent. Add chicken, tomatoes, red peppers, and corn. Cook for about 5 minutes. Add seasonings and cilantro and mix. Remove from heat, set aside. Let it rest for just a few minutes. Lay out 5 tortillas on large cookie sheet. Add chicken mixture evenly over each tortilla, top with cheese. Add second tortilla to cover. Bake for about 10 minutes, until the cheese is melted and the quesadillas are heated through. Serve with sour cream or salsa, or both!