Preheat the oven to 425 degrees Fahrenheit and lightly grease a quarter sheet pan.
In a medium-sized bowl, combine the shredded chicken, corn, black beans, chili powder and cumin.
Line the sheet pan with the tortillas so that half of them hang off the sides.
Spread out the chicken mixture evenly onto the tortillas and top with grated cheese.
Fold the overhanging tortillas back towards the center and then place a few tortillas on top to cover the filling. Place another sheet pan on top to keep them in place.
Bake for 20 minutes then remove the top sheet pan and bake the quesadillas uncovered for an additional 10 to 15 minutes.
Remove from the oven and cut into squares or triangles. Serve warm and top with toppings of your choice.
Nutritional information does not include toppings. SUBSTITUTIONSYou can substitute the fillings for anything else you have on hand. Cooked ground beef, bacon, sautéed veggies and mushrooms are great choices.If you want the quesadillas cheesier, you can add an additional 1/2 cup of cheese. STORAGEStore leftovers in an airtight container in the fridge for up to 3 days.