Spicy Chicken and Corn Quesadillas

In a medium bowl, combine the shredded cooked chicken with the taco seasoning, ensuring the chicken is evenly coated.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken and thawed corn, cooking for 3-4 minutes until heated through.

Lay out four flour tortillas on a clean surface. Sprinkle 1/4 cup of shredded Monterey Jack cheese over each tortilla.

Divide the chicken and corn mixture evenly among the four tortillas, placing it on one half of each tortilla.

Sprinkle another 1/4 cup of shredded Monterey Jack cheese over the chicken and corn mixture on each tortilla, then sprinkle with chopped cilantro.

Fold the empty half of each tortilla over the filling to create a half-moon shape.

Place the folded quesadillas in the same skillet over medium heat, cooking for 3-4 minutes per side, until the tortillas are golden brown and the cheese is melted and bubbly. You may need to cook them in batches.

Remove from the skillet, slice each quesadilla into wedges, and serve immediately.