Preheat the oven to 425°F. Grease a sheet pan with oil.
In a large sauté pan, heat the oil over medium-high heat. Add the onion and bell peppers and cook until softened, 4 to 5 minutes. During the last minute of cooking, add the garlic, chili powder and cumin.
Add the ground chicken and cook, stirring constantly to break up the meat, until lightly browned and no pink remains. Stir in the pinto beans to warm through, another minute or so. Season with salt and pepper.
On the prepared sheet pan, lay 6 tortillas around the perimeter with about half of each tortilla hanging over the side. Place another tortilla or 2 in the center to cover the pan completely. Sprinkle 1 cup of the cheese on the tortillas, then top with the ground chicken mixture, remaining 2 cups of cheese and half of the scallions.
Place another tortilla or 2 over the top in the center of the sheet pan mixture, then fold each of the tortillas on the edge of the sheet pan over the filling to seal. Brush the top of the tortilla with olive oil and season with salt. Place a second sheet pan on top of the quesadilla to secure the tortillas in place.
Bake until the tortillas start to brown, but the quesadilla can hold its shape, 18 to 20 minutes. Remove the top sheet pan and continue baking until the tortillas are evenly golden, about 5 minutes more.
Remove from the oven and sprinkle with the remaining half of the scallions. Slice and serve with sour cream, pico de gallo and guacamole.
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