Run the frozen corn under cold water and dry.

Heat up a cast-iron skillet on medium heat, once hot, add a teaspoon of oil. Add the corn. Cook for 7 minutes stirring occasionally.

In the meantime, slice the onion. Set aside.

Then cut the chicken breast into small cubes.

Once the corn is done, this is what you will have. Love those grill marks. Remove the corn from the skillet.

In the same skillet, add a tablespoon of oil. Add the onion. Cook for 5-6 minutes until caramelized.

In the meantime, grate the cheddar cheese.

Once the onions are done, this is what you should have.

Move the onions to the side of the skillet and add the cubed chicken breast. Also add crushed pepper flakes. Stir and cook the chicken for about 6 minutes or until the chicken is no longer pink in the center.

This is what you should have.

Now add the BBQ sauce to the chicken.

Also add the corn.

Season with black pepper, and VERY LITTLE salt, there is enough salt in the BBQ sauce and cheese. Stir around for 1-2 minutes and turn off the stove.

Heat up another cast-iron skillet on low heat (dial #3). Once hot, spray with extra virgin olive oil.

Add the tortilla to the pan. Cook on one side for about a minute.

Flip. Now add the cheese on half the side, top with bbq chicken.

And top with some more cheese.

Fold the quesadilla over and gently press down with a lid so the quesadilla crisps up.

Cook on each side for a few minutes and then flip.

Garnish with cilantro and serve with pico de gallo, salsa, sour cream or avocado! Serve immediately.