Start by shredding cooked rotisserie chicken in a mixing bowl. Add drained black beans and shredded cheddar cheese. Mix in cream cheese until the filling is creamy. Set aside.

Preheat a large skillet over medium heat. Lightly warm tortillas for about 30 seconds on each side until pliable.

Place a warmed tortilla on a flat surface and spoon a generous amount of the filling onto half. Fold the other half over.

Return filled tortillas to the skillet, cooking each side for about 3-4 minutes or until golden brown and crispy.

Chop the bell peppers and green onions. Once the quesadillas are done, cut each into wedges and arrange in bowl-shaped plates.

Provide small bowls of sour cream or Greek yogurt, pico de gallo, and sliced avocado on the side for customization.

Serve immediately while the quesadillas are warm and crispy.