Chicken Quesadillas

Ingredients:
For the Filling:
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, diced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper to taste
1 small onion, finely chopped
1 bell pepper, finely chopped
2 cloves garlic, minced
1/2 cup corn kernels (fresh or frozen)
1/2 cup black beans, drained and rinsed
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro, chopped
For the Assembly:
8 large flour tortillas
2 tablespoons butter, divided
Instructions:

repare the Filling:
Heat olive oil in a large skillet over medium heat.
Add the diced chicken, chili powder, cumin, paprika, salt, and pepper. Cook until the chicken is no longer pink, about 6-8 minutes.
Add the onion, bell pepper, and garlic. Cook until the vegetables are tender, about 4-5 minutes.
Stir in the corn and black beans, cooking until heated through, about 2 minutes.
Remove the skillet from heat and stir in the chopped cilantro.
Assemble the Quesadillas:
Lay out four tortillas on a flat surface. Sprinkle a layer of shredded cheddar and Monterey Jack cheese over each tortilla.
Spoon the chicken and vegetable mixture evenly over the cheese.
Sprinkle another layer of cheese over the filling, then top with another tortilla.
Cook the Quesadillas:
Heat 1/2 tablespoon of butter in a large skillet over medium heat.
Carefully place one assembled quesadilla in the skillet. Cook until the bottom is golden brown and the cheese starts to melt, about 2-3 minutes.
Flip the quesadilla and cook the other side until golden brown and the cheese is fully melted, another 2-3 minutes.
Remove from the skillet and repeat with the remaining quesadillas, adding more butter as needed.
Serve:
Cut each quesadilla into wedges and serve immediately.