In a medium bowl, toss the shredded chicken with the taco seasoning until evenly coated. Set aside while you prep the veggies.
Heat a skillet over medium heat and add a splash of oil. Sauté the diced bell peppers and onions until they’re just tender, about 3–4 minutes.
Lay one flour tortilla flat on a clean surface. Sprinkle 1/4 cup of shredded mozzarella cheese evenly over the tortilla, then layer half of the chicken mixture across the cheese. Next, scatter half of the black beans, corn, sautéed veggies, and a sprinkle of cheddar cheese on top. Finish with a few spoonfuls of salsa.
Top with a second tortilla. Using a knife, carefully cut a spiral pattern from the center outwards, stopping about an inch from the edge—this forms your spiderweb design. Gently lift and fold the cut strips outward to create the web effect.
Heat your skillet over medium heat. Carefully transfer the assembled quesadilla to the skillet. Cook for 3–4 minutes on one side until the cheese begins to melt and the tortilla turns golden brown. Flip gently and cook an additional 3–4 minutes on the other side. Press down lightly with a spatula for even cooking.
Remove the quesadilla from the skillet and let it cool for a minute. Cut into wedges and garnish with dollops of sour cream and a sprinkle of chopped fresh cilantro. Serve immediately with extra salsa on the side.
