Prepare the ingredients: Cut the chicken into small, bite-sized pieces and season it evenly with the quesadilla seasoning. Finely chop the onion and garlic, cut the bell peppers into small pieces, drain the corn, slice the avocado, and shred the cheese if needed.
Sauté the onion: Melt the butter in a large skillet over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and translucent.
Cook the vegetables: Add the garlic and cook for about 30 seconds, until fragrant. Stir in the bell peppers and cook for 8-10 minutes, or until slightly softened. Add the corn, stir well, and cook for another minute. Transfer the vegetables to a bowl and set aside.
Cook the chicken: Add the seasoned chicken to the same skillet. Cook for 10-15 minutes, stirring occasionally, until golden and completely cooked through. The internal temperature should reach 165°F (74°C).
Combine the filling: Return the sautéed vegetables to the skillet. Stir them together with the chicken until evenly combined, then remove the skillet from the heat.
Assemble the quesadillas: Place one tortilla on a clean work surface. Sprinkle a generous handful of shredded cheese over one half. Add some chicken and vegetable filling, arrange a few avocado slices on top, and finish with another layer of cheese. Fold the empty half of the tortilla over the filling.
Toast the quesadillas: Heat a clean, dry skillet over medium-low heat. Add the folded quesadilla and cook for 2-3 minutes, or until the bottom is golden and crisp. Carefully flip and cook the second side until golden and the cheese is completely melted.
Repeat and serve: Repeat with the remaining tortillas and filling. Cut the warm Chicken Quesadillas into wedges and serve immediately with sour cream, sliced hot peppers, and fresh parsley.
