Preheat oven to 350. Coat chicken with 1/2 tsp oil and salt and pepper. Place chicken on parchment lined baking sheet and bake for 14-16 minutes, or until fully cooked. Remove and cool. Heat 1 tsp. oil in a large nonstick saute pan over medium-high heat. When hot, add onion and pepper and saute for about 3 minutes. Add spinach until just wilted and set aside in a paper towel lined bowl and cool. In a large bowl combine ricotta and beans and smash beans slightly. Add mozzarella, herbs, lemon juice and nutmeg. Season with salt and pepper, stir well until combined. When chicken is cool enough, dice into 1/2 inch pieces and add to cheese mix. Working in small batches, squeeze excess moisture from spinach mixture using paper towels and your hands. Discard liquid and add to chicken-cheese mixture. Mix thoroughly until combined. Taste and adjust seasoning as needed. On a flat surface lay out tortillas and top with 1/3 C mixture in center of tortilla. Fold in half, pressing gently to flatten filling evenly, until filling is 1/4-inch from edge (you want to prevent the filling from leaking out during cooking). Lightly brush both sides of quesadilla with oil and season with salt and pepper. Wrap in plastic wrap or bags in packs of 2 and lay flat in freezer. They keep for 2-3 months. When ready to eat, Preheat oven to 350 and take them out of the freezer, defrosting just enough for them to be pulled apart. Place frozen quesadillas on a parchment lined baking sheet and bake for 24-26 minutes or until filling is hot throughout and tortillas are golden browned and crisp. Allow filling to set for three minutes and cut in half and enjoy. You can thaw in the refrigerator and reduce heating time to 16-18 minutes.