Preheat your oven to 425°F (220°C).

Heat the olive oil in a large skillet over medium heat.

Add the diced red bell pepper, jalapeños, and garlic. Sauté for about 3-4 minutes until the peppers are softened and the garlic is fragrant.

Stir in the black beans, corn, and shredded rotisserie chicken.

Sprinkle the mixture with chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine and cook for another 2-3 minutes to allow the flavors to meld.

Remove the skillet from heat and set the filling aside.

Line a baking sheet with parchment paper.

Place 4 tortillas on the sheet pan, letting the edges of the tortillas hang slightly over the sides of the pan (these will fold over the top later).

Sprinkle the shredded Monterey Jack cheese evenly over the tortillas.

Spread the filling mixture evenly on top of the cheese.

Place the other 4 tortillas on top and brush the tops of the tortillas with melted butter. Fold the overhanging edges of the bottom tortillas up and over the top tortillas to seal the quesadilla. Press gently to ensure everything stays in place.

Place another sheet of parchment paper and a pan or an oven-safe weight directly on top of the quesadillas to press them down while they bake. This ensures a crispy, evenly cooked quesadilla.

Bake for 20-25 minutes, or until the tortillas are golden brown and crispy.

Remove from the oven, and carefully cut the quesadillas into squares or wedges.

Serve the sheet pan quesadillas warm, top with optionally toppings such as salsa, sour cream, fresh cilantro, diced red onion, or sliced jalapenos. Enjoy!