Preheat your skillet over medium heat until it feels warm but not smoking, around 160°C (320°F).
Lay a tortilla flat on a cutting board and spread a thin layer of black bean mash over half of it, covering the surface evenly.
Sprinkle a generous handful of shredded cheese over the black bean mash, covering it completely for gooey meltiness.
Add slices of jalapeños and a handful of cooked chicken on top of the cheese, distributing them evenly for balanced flavor.
Place another tortilla on top, gently pressing down to help everything stick together and promote even crisping.
Carefully lift the assembled quesadilla using a spatula and place it in the preheated skillet. Cook for about 3-4 minutes until the bottom is golden brown and crispy, and the cheese begins to melt.
Gently flip the quesadilla using a spatula and cook the other side for another 3 minutes until equally crispy and the cheese is fully melted.
Remove the quesadilla from the skillet and let it rest on a cutting board for a minute, allowing the cheese to set slightly.
Using a cookie cutter or a sharp knife, cut fun Halloween shapes such as ghosts, bats, or pumpkins into the quesadilla.
Arrange the shaped quesadillas on a plate and serve immediately, enjoying the crispy, cheesy, and spicy bites.
