Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with half the Fajita Spice Blend (you'll use the rest in the next step), a pinch of salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. 

Taste and season with salt and pepper if desired. Turn off heat; transfer chicken to a plate. Wash out pan. 

Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken. 

While chicken cooks, drain and rinse beans. 

In a medium microwave-safe bowl, combine beans, stock concentrate, remaining Fajita Spice Blend, 2 TBSP water, 1 TBSP butter, ½ tsp salt, and pepper (4 TBSP water, 2 TBSP butter, and 1 tsp salt for 4 servings). Cover tightly with plastic wrap and microwave until beans are warmed through, 2-3 minutes.

Mash about half the beans with a potato masher or fork. Taste and season with salt and pepper if desired. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

Arrange tortillas, chicken, beans, and Mexican cheese blend family style for everyone to assemble their own quesadillas.  

Heat a drizzle of oil in pan used for chicken over medium heat. Add quesadillas and cook on one side until golden brown, 2-3 minutes.

Carefully flip quesadillas; cook until golden brown and cheese melts, 1-2 minutes more. TIP: Work in batches if needed, adding another drizzle of oil between batches and reducing heat if quesadillas start to brown too quickly.

Halve quesadillas. 

Serve quesadillas with sour cream, guacamole, and hot sauce on the side. (Don't forget to serve with any extra items you may have ordered to build out your meal!)