Preheat oven to 425°

Heat the olive oil in a large cast iron skillet to medium high heat.  Season the chicken on both sides with salt, pepper, chili powder and garlic powder.  Cook in the skillet until the meat is cooked through, then place it on a plate and set it aside.  In the same skillet, cook the onions, garlic and bell pepper until they are tender and the onion is translucent.   Dice up the chicken and add it and the diced green chiles  to the vegetables, and cook for 1-2 minutes more.  On a large, foil lined, sheet pan, place flour tortillas to cover the bottom, making sure they overlap and hang halfway over the edges of the pan.  Spread beans evenly over the tortillas, then spread the chicken and veggies over the beans, and finally, spread the cheese evenly over that.  Fold the flour tortillas over from the edges, to cover the filling and add tortillas to the center to cover the filling.  Lightly brush melted butter over the top of the tortillas.  Place another sheet pan over the top of the tortillas so they cook flattened over the filling.  Bake for 15-20 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly.  Cut the quesadillas into squares, and serve with sour cream, salsa and guacamole.  Enjoy!