The Day Before

Cook chicken to 160°–165°. Cool and then refigerate overnight.

Prep

Drain the corn and grill it with a little oil in a skillet. Cool before adding to mixture.

While heating the corn — chop the chicken, slice the green onions, drain the green chiles, and shred the cheese.

Combine the chicken, corn, green onions, chiles, cheese, cumin, and salt in a bowl. Stir until everything is evenly combined.

Place 1/2 cup of the mixture in each tortilla, spreading it over 1/2 of the surface, then folding the tortilla to close. Repeat until you run out of filling (typically 6-8 tortillas).

Cook

Place the quesadillas in a dry skillet over medium-low heat. Cook on each side until the tortillas are brown and crispy and the filling is melted and gooey; typically ~1:15 minutes per side. Cut each quesadilla in half and serve.