Preheat your oven to 200°F (93°C) to keep the quesadillas warm after cooking.

In a medium mixing bowl, combine the finely shredded rotisserie chicken, shredded Mexican blend cheese, salsa, and chopped cilantro. Season with kosher salt and freshly ground black pepper.

Spread a layer of refried beans over one half of a tortilla, then spoon the chicken mixture on top, folding to seal.

Heat a large cast iron skillet over medium-low heat, adding 1 tablespoon of canola oil.

Fry each quesadilla in the skillet for 1-2 minutes per side until golden brown and crispy.

Transfer cooked quesadillas to the preheated oven to keep warm.

Slice the quesadillas into wedges and serve immediately with guacamole, pico de gallo, and sour cream.