Chop roma tomatoes, red onion, jalapeno, garlic, scallions and cilantro. Place all ingredients in a bowl.
Squeeze lime over mixture. Add salt and pepper to taste. Mix all ingredients together. With the back of a spoon, gently press down on mixture to flatten.
Cover bowl with saran wrap and place in refrigerator for 30 minutes. Stir Pico de Gallo one more time before serving with quesadillas.
Preheat skillet pan at medium heat. Add oil to pan and swirl pan to distribute oil evenly. Saute green pepper, onion and jalapeno over medium high heat until vegetables soften up a little bit. Add garlic and cook for a minute.
Mix all dry seasoning (chili powder, cumin, paprika, ground red pepper) together. Sprinkle seasoning and a little salt over both sides of chicken breasts.
Add a little oil to pan and swirl to distribute oil. Add chicken breasts and cook on each side over medium heat for about 7 minutes or until fully cooked through.
Cube chicken and set aside.
Take one flour tortilla and top with a layer of cheese, vegetables, chicken, some black beans, some corn, scallions and more cheese.
Top with another tortilla and set aside.
Assemble the rest of the quesadillas and ingredients.
Will make 4 Quesadillas.
Heat a large pan or griddle over medium heat. Spray with non stick spraying oil.
Cook one or two quesadillas at a time for a minute or two. With a spatula, carefully flip quesadilla over and cook for an additional minute or two until nice and crispy brown on both sides.
When done, place Quesadillas on cutting board and cut into wedges or quarters.
Can also serve with sour cream or avocado cilantro sauce.