Speedy Chicken and Sweet Corn Quesadillas

In a medium bowl, combine the shredded chicken, drained corn, chili powder, cumin, and salt. Mix well to ensure the chicken and corn are evenly coated with the spices.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat.

Place one flour tortilla in the hot skillet. Sprinkle about 1/4 cup of the mixed cheeses over half of the tortilla.

Spoon about 1/4 cup of the chicken and corn mixture over the cheese on the same half of the tortilla.

Fold the empty half of the tortilla over the filling to create a half-moon shape. Cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted and bubbly.

Remove the cooked quesadilla from the skillet and set aside. Repeat with the remaining tortillas, chicken mixture, and cheese, adding more oil to the skillet as needed.

Cut each quesadilla into wedges and serve immediately with your favorite toppings like salsa, sour cream, or guacamole.