1. Prepare the Oven (for Keeping Quesadillas Warm):

1. Preheat oven to 200°F (95°C). This low temperature will keep the cooked quesadillas warm without drying them out.

2. Make the Chicken Filling:

1. In a medium bowl, combine the shredded chicken, shredded cheese, salsa, and chopped cilantro.
2. Season with salt and pepper to taste. Mix well to combine all ingredients evenly.

3. Assemble the Quesadillas:

1. Warm the tortillas. You can do this in a microwave (wrapped in a damp paper towel for a few seconds), in a dry skillet over medium heat, or directly over a gas flame for a few seconds per side. Warming makes them pliable and prevents cracking.
2. Working one tortilla at a time, spread a thin layer of refried beans (about 1-2 teaspoons) on one half of the tortilla.
3. Top the beans with a spoonful of the chicken mixture (about 2 tablespoons).
4. Fold the other half of the tortilla over the filling to create a half-moon shape.
5. Repeat with the remaining tortillas and filling.

4. Cook the Quesadillas:

1. Heat 1 tablespoon of canola oil in a large cast iron skillet (or non-stick skillet) over medium-low heat.
2. Working in batches to avoid overcrowding the pan, add the quesadillas to the skillet in a single layer.
3. Cook for 1-2 minutes per side, or until golden brown and crispy, and the cheese is melted and gooey.
4. Transfer the cooked quesadillas to a baking sheet and place them in the preheated oven to keep warm while you cook the remaining batches.
5. Add more oil to the skillet as needed (1 tablespoon at a time) for each batch.

5. Serve:

1. Serve the warm quesadillas immediately with your desired toppings: guacamole, pico de gallo, and sour cream.