Soft Chicken and Cheese Quesadillas with Corn

Season chicken breast with half the salt and black pepper. Heat a drizzle of olive oil in a frying pan over medium heat.

Cook chicken breast for 6-7 minutes per side until golden and cooked through. Use a meat thermometer to verify the internal temperature reaches 165°F (74°C) before removing from heat. Let rest 5 minutes, then shred with two forks into bite-sized pieces.

In the same frying pan, melt half the butter over medium heat. Add diced yellow onion and cook for 3-4 minutes until softened.

Add minced garlic, grated carrot, and corn. Stir and cook for 3 minutes until vegetables are tender and corn is slightly golden.

Add minced garlic, grated carrot, and corn. Stir and cook for 4-5 minutes until vegetables are tender and corn is slightly golden.

Add shredded chicken back to the pan. Sprinkle in cumin and remaining salt and black pepper. Stir everything together and cook for 2 more minutes. Remove from heat and transfer filling to a clean plate or bowl to cool for no more than 5 minutes before assembling.

Heat a large clean frying pan over medium-low heat. Add a small amount of butter and let it melt.

Place one tortilla flat in the pan. Spoon a generous line of chicken and corn filling across one half of the tortilla.

Sprinkle a handful of remaining cheddar cheese over the filling. Fold the tortilla in half and press gently.

Cook for 2-3 minutes per side until golden brown and crispy, with melted cheese inside. Repeat with remaining tortillas, adding butter as needed and keeping cooked quesadillas warm on a plate.

Let quesadillas cool for 1-2 minutes, then cut each into 2-3 triangles using a pizza cutter or sharp knife.

Serve warm with sour cream on the side for dipping. Arrange deconstructed style so each person can pick their own pieces.