Cheesy Chicken and Sweet Corn Quesadillas

Prepare the ingredients: Shred 1.5 lb of leftover lemon herb chicken breast from Day 1 into small, bite-sized pieces. Thaw 1 cup of frozen sweet corn kernels and pat them dry with a paper towel. Wash and thoroughly dry 2 cups of fresh baby spinach, then finely chop it so it blends seamlessly into the cheese.

In a medium bowl, combine the shredded chicken, thawed sweet corn, finely chopped spinach, and 1/2 tsp of garlic powder. Toss the mixture well to distribute the ingredients evenly.

Assemble the quesadillas: Lay out 6 large flour tortillas on a clean work surface. Sprinkle about 2 to 3 tbsp of mild cheddar cheese over one half of each tortilla.

Divide the chicken, corn, and spinach mixture evenly among the tortillas, spreading it over the cheese layer.

Top the filling with another 2 to 3 tbsp of mild cheddar cheese (this acts as the 'glue' to hold the quesadillas together). Fold each tortilla in half over the filling to create a half-moon shape.

Melt 1/2 tbsp of butter in a large skillet over medium heat. Place two folded quesadillas in the skillet. Cook for 3 to 4 minutes until the bottom is golden brown and crispy.

Carefully flip the quesadillas and cook for another 3 minutes on the other side, until the cheese is completely melted and the chicken is heated through. Remove from the skillet and repeat the process with the remaining butter and quesadillas.

Cut each toasted quesadilla into three wedges. Serve warm with 1 cup of mild tomato salsa on the side for dipping.