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1
Smoke the chicken according to related recipe, and cool to room temperature.
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2
When cool, shred the chicken coarsely into pieces about 1/2 x 1 inch.
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3
If using thighs, discard the fat and cartilage as you go.
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4
Blot the peppers dry with paper towels.
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5
Arrange four of the tortillas on a work surface and divide the cheese among them, making an even layer of the cheese right up to the edges of the tortillas.
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6
Scatter the beans, roasted pepper, and chicken over the cheese.
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7
Top with the remaining tortillas, pressing them down firmly to seal the quesadillas.
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8
(The quesadillas can be prepared up to one day in advance and refrigerated.
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9
Prepare a charcoal fire or heat a gas grill.
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10
Ready a cutting board and large sharp knife or pizza cutter near the grill.
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11
Grill two of the quesadillas about 4 inches from the heat until the underside is lightly browned and crispy, about 3 minutes.
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12
Slice the quesadillas to different parts of the grill once or twice to make sure they cook evenly.
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13
Flip the quesadillas and cook until the second side is light browned and crispy and the cheese is completely melted, about 2 minutes.
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14
Remove the quesadillas to the cutting board and let them stand a couple minutes before cutting into 8 wedges.
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15
Repeat with remaining quesadillas.
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16
Note: If you plan to make the quesadillas more than an hour or two in advance, place a square of paper towel between each ot keep them from sticking together.
