Heat the oil in a large skillet over medium heat. Add the chicken and cook, stirring, until browned on all sides, about 5 minutes. Add the chiles and liquid smoke and cook 1 minute to heat through.
Arrange four tortillas on a flat surface. Top each one with an equal amount of the chicken mixture to within ¼ inch of the edges. Top the chicken with cheese (1/3 cup of cheese per tortilla). Top with a second tortilla and wrap each quesadilla in aluminum foil.
To make the guacamole, in a medium bowl or blender, combine the peas, beans, garlic, lime juice, and cumin. Mash with a fork or puree until larger lumps disappear (leave it as lumpy as you desire!). Fold in the cilantro and season to taste with salt and pepper.
IF YOU’RE STOPPING HERE:
Refrigerate the quesadillas up to 3 days or freeze up to 3 months. Thaw completely in the refrigerator or microwave for 2 to 3 minutes on LOW before baking. Place the guacamole in a tightly covered container and refrigerate up to 3 days.
WHEN YOU’RE READY TO EAT:
Preheat the oven to 400°F. Place the foil-wrapped quesadillas on a baking sheet and bake until the cheese melts, about 10 minutes. Slice each quesadilla into 4 wedges and serve with the guacamole on the side.