Add 1 tablespoon of **olive oil** to a nonstick pan over medium heat. Once hot, sauté the **onion** and both the **red** and **green bell peppers** for about 10 minutes. You want them to soften and become fragrant, then remove them from the pan and set them aside.
In the same pan, melt 1 tablespoon of **unsalted butter** over medium heat. Watch it closely so it doesn’t burn! This butter will add richness to the **chicken**.
Now, add the cubed **chicken** and sprinkle on 1 tablespoon of **taco seasoning**. Cook for about 15 minutes, stirring occasionally until the **chicken** is fully cooked through and no longer pink. You should notice a wonderful aroma filling your kitchen!
In a separate pan over low heat, warm **1 tortilla** on each side until slightly golden. This step helps to make the tortilla more pliable and delicious.
Now it's time to assemble! On one half of the warmed **tortilla**, layer half of the **cheddar cheese**, followed by half of the cooked **chicken** mixture, the sautéed **onions** and **bell peppers**, and **canned corn**.
Flip the other half of the **tortilla** over the filling and let it cook on low heat for a few minutes. Keep an eye on it; you want the cheese to melt completely and the tortilla to crisp up.
Once the quesadilla is golden brown on one side, carefully remove it from the pan. Cut it into three triangles with a sharp knife or pizza cutter.
Repeat the process with the remaining **tortilla** and ingredients. Each one will turn out golden and crispy!
For a refreshing side, in a food processor, combine the chopped **tomato**, another **onion**, **white vinegar**, chopped **cilantro**, and a **pinch of kosher salt**. Pulse for one minute until you have a chunky salsa.
Serve your warm quesadillas with the freshly made salsa on the side. Enjoy the delicious flavors and the joy of sharing them with loved ones!
