Place the saute pan on medium-high heat and add 2-3 teaspoons of oil. Heat 2-3 minutes then carefully add the diced chicken to the pan. Saute for 6-8 minutes, stirring occasionally, until the chicken is thoroughly cooked. Now stir in the Roasted Pepper/Onion (#1) blend.
Remove the chicken mix from the pan and set aside on a plate. Clean out the pan and place on medium heat.
To build your quesadilla, place 1 tortilla and place it in the pan. Sprinkle 1/4 of the cheese blend and half of the cooked chicken. Now sprinkle on another 1/4 of the cheese and place another tortilla on top.
Cook the quesadilla for 3-5 minutes on the first side, until browned and the cheese is beginning to melt. Carefully flip over with a large spatula and cook the other side for 3-5 minutes. Once each side is crisp, remove the quesadilla from the pan. You will repeat this process to cook the second quesadilla or if you have another pan you can cook two at once! Please turn off all heating elements.
Cut each quesadilla into 1/2's and place on dinner plates. Top with the pico de gallo, crema and street corn salsa then dig in!

*Proteins refers to all meats, poultry and seafood. Thoroughly cook all ingredients that come in contact with raw proteins. You consume raw or undercooked proteins at your own risk. *Food has been prepared in a kitchen that uses products containing wheat, soy, dairy, peanuts, tree nuts, shellfish, fish and eggs, and may contain traces of these allergens.

Street Corn Chicken Quesadilla