Step 1

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add 1 cup frozen corn kernels, 1 medium diced red bell pepper, and 1 small diced white onion. Cook, stirring occasionally, until the onions and peppers start to soften and brown in spots, about 5 minutes.

Step 2

Stir in 3 cups chopped cooked chicken, 2 tablespoons water, and 2 tablespoons taco seasoning. Cook until the liquid is reduced and the vegetables are crisp-tender, about 5 minutes.

Step 3

Stir in 2 tablespoons finely chopped fresh cilantro and 2 tablespoons sour cream. Turn off the heat. Taste and season with kosher salt as needed. Divide the mixture into 8 equal portions (a heaping 1/4 cup) in the pan.

Step 4

Assemble each quesadilla by sprinkling 2 tablespoons shredded Monterey Jack cheese over half of 1 (8-inch) tortilla, then top it with 1 portion of the filling. Sprinkle the filling with 2 tablespoons more cheese. Fold the tortilla in half over the filling.

Step 5

Heat a large nonstick skillet over medium-low heat. Place 2 quesadillas in the skillet and press down lightly with a flat spatula. Cover and cook until the bottoms are golden-brown and crisp, about 3 minutes. Carefully flip the quesadillas. Cook uncovered until the second side is golden-brown, about 3 minutes more. Transfer to a plate and cover to keep warm. Repeat cooking the remaining quesadillas. Cut into triangles or serve whole.