In a medium bowl, combine your cooked, shredded or diced chicken with the corn kernels, diced red bell pepper, finely diced red onion, and fresh chopped cilantro.

Sprinkle the taco seasoning over the chicken and vegetable mixture. Toss everything together gently until the chicken and vegetables are evenly coated with the seasoning. This ensures every bite is full of flavor.

Once seasoned, add about half of the shredded Mexican blend cheese to the mixture. Stir again, making sure the cheese is well distributed throughout the filling. This pre-mixing helps the cheese melt more evenly within the quesadilla.

Lay an 8-inch flour tortilla flat on a clean surface. Sprinkle a small amount of the remaining shredded Mexican blend cheese over one half of the tortilla. This extra layer of cheese will help seal the quesadilla and make it extra gooey.

Spoon a generous amount of your prepared chicken and vegetable filling onto the cheesy half of the tortilla. Make sure not to overfill, leaving about a half-inch border around the edge to prevent spillage.

Sprinkle a little more shredded Mexican blend cheese directly on top of the filling. Then, fold the empty half of the tortilla over the filling to create a half-moon shape, pressing down gently to seal the edges.

Heat a large non-stick skillet or griddle over medium heat. Add a tablespoon of olive oil or butter, ensuring it coats the bottom of the pan. Allow the fat to get hot but not smoking.

Carefully place one assembled quesadilla into the hot pan. Cook for 3-5 minutes per side, or until the tortilla is golden brown and crispy, and the cheese inside is fully melted and bubbling. Keep an eye on the heat to prevent burning.

If you prefer a grilled chicken quesadilla, you can also cook these on a lightly oiled grill or grill pan. Cook for about 3-4 minutes per side, or until beautiful grill marks appear and the cheese is melted.

Remove the cooked quesadilla from the pan and transfer it to a cutting board. Let it rest for a minute or two before slicing. This helps the cheese settle and prevents the filling from spilling out.

Repeat the process with the remaining tortillas and filling, adding more oil or butter to the pan as needed for each new quesadilla.

Cut each quesadilla into wedges—usually 3 or 4 per half-moon—and serve immediately with your chosen optional toppings like sour cream, pico de gallo, or salsa.