Spicy Chicken Quesadillas with Corn, Black Beans and Caramelized Onions

• 1 Tablespoon Plus 1 Teaspoon Extra Virgin Olive Oil, Divided
• 1 whole Small Red Onion, Thinly Sliced
• 1 pinch Kosher Salt
• 1 pinch White Pepper
• 1 ear Yellow Corn, Shucked
• 1 whole Boneless Skinless Chicken Breast (or Two Thin-sliced Chicken Cutlets)
• 1/4 teaspoons Smoked Paprika
• 2 cups Grated Pepper Jack Cheese
• 2 whole Large Whole Grain Tortillas
• 2 whole Scallions, White And Light Green Parts Only, Thinly Sliced

1. Heat a tablespoon of olive oil in a medium saucepan over medium heat.
2. When hot, add the sliced red onions and a pinch of kosher salt and white pepper.
3. Cook for about 10 minutes, stirring regularly, until the onions are soft and translucent.
4. Remove from the pan and set aside.
5. Use a sharp knife to remove the kernels from your shucked ear of corn.
6. In the same pan you used for the onions, heat the remaining teaspoon of oil over medium heat.
7. When hot, add the corn and a pinch of salt and white pepper.
8. Cook, stirring periodically, for about 6 minutes until the corn is tender and lightly browned.
9. Remove from the pan and set aside.
10. Moving on to the chicken!
11. Use a sharp knife to butterfly your chicken breast.
12. Relax, its not that hard.
13. Just place the breast on a cutting board, and carefully slice the breast in half horizontally, cutting almost to the other edge.
14. Keep that edge intact and then open the breast along the fold.
15. Season both sides of the chicken with the smoked paprika and a pinch of kosher salt.
16. Heat a lightly oiled grill or grill pan (yes, you can use a regular pan if you must) over medium-high heat.
17. When hot, add the chicken breast.
18. Cook for 3-4 minutes on each side until the chicken is opaque and cooked through.
19. Remove the chicken from the grill and let it cool slightly before slicing it into 1/2-inch cubes.
20. Now its time to assemble your quesadillas.
21. Sprinkle 1/2 cup cheese on one side of each tortilla.Top with half the caramelized onions, corn, cubed chicken, and scallions, and sprinkle with another 1/2 cup cheese.
22. Fold the tortillas over the toppings, and get ready to cook these bad boys.
23. Heat a large skillet or pan over medium heat.
24. When hot, carefully add the quesadillas to the pan.
25. Cook for 2-3 minutes on each side until the quesadillas are lightly browned and the cheese has melted.
26. Carefully transfer the quesadillas to a cutting board.
27. Let them cool for a couple minutes and then slice each one into fourths.
28. Serve with salsa and guacamole if you like!

olive oil, red onion, kosher salt, white pepper, chicken, paprika, pepper, grain tortillas, scallions

Taken from tastykitchen.com/recipes/main-courses/spicy-chicken-quesadillas-with-corn-black-beans-and-caramelized-onions/ (may not work)