Cheesy Chicken and Sweet Corn Quesadillas

Wash 1 red bell pepper and 1 yellow bell pepper. Cut them in half, discard the seeds and stems, and slice them into thin, kid-friendly strips. Arrange them on a serving platter and set aside.

In a medium bowl, combine 1.5 lb of leftover cooked garlic butter chicken (from Day 1), 1 cup of drained canned sweet corn, 1/2 tsp of ground cumin, and 1/2 tsp of chili powder. Stir gently to coat the chicken and corn in the spices.

Lay 6 large flour tortillas flat on a clean work surface. Sprinkle 2 tbsp of shredded cheddar cheese onto one half of each tortilla. Top the cheese with a portion of the seasoned chicken and corn mixture, then sprinkle another 2 tbsp of cheese over the filling. Fold each tortilla in half to enclose the filling.

Heat 1 tbsp of olive oil in a large skillet over medium heat. Place 2 to 3 folded quesadillas in the skillet, fitting as many as you can comfortably.

Cook the quesadillas for 3 to 4 minutes on the first side until golden-brown and crispy. Carefully flip them over and cook for another 3 minutes on the second side, or until the cheese is completely melted and gooey. Transfer to a cutting board.

Add the remaining 1 tbsp of olive oil to the skillet and repeat the cooking process for the remaining quesadillas.

Slice each quesadilla into three wedges and serve immediately alongside the fresh sliced red and yellow bell peppers.