Ranch Chicken Quesadillas

2 boneless skinless chicken breasts

3 ounce corn kernels

1 jalapeno pepper

1/4 ounce cilantro

1 lime

1 teaspoon powdered ranch seasoning

8 small tortillas

2 ounce shredded cheddar cheese

1 ounce sour cream

Preheat oven to 400 degrees. Pat chicken breasts dry and place on a prepared baking sheet. drizzle with 1tsp olive oil and rub oil into chicken breasts. Thoroughly wash hands after chicken. Roast in hot oven until chicken breast reach a minimum internal temp of 165 degrees about 15-18 minutes. While chicken roasts, cook corn

Place a large non-stick pan over medium-high heat and add 1 tsp olive oil. Add corn to hot pan and stir often until lightly charred 1-3 minutes. transfer corn to a mixing bowl. wipe pan clean and reserve. 

stem jalapeño, halve, seed, remove ribs, and mince. mince cilantro. 

halve lime. juice one half and cut other half into quarters. 

add jalapeño, cilantro, 1 teaspoon lime juice, 1 tsp olive oil, and a pinch of salt to bowl with corn and stir to combine, set aside. 

slice cooked chicken thinly and return to baking sheet. add ranch seasoning to chicken and toss to coat. place tortillas on a clean work surface. Evenly distribute half the cheese on half of each tortilla. Top with chicken, then add remaining cheese.

fold tortilla over cheese. 

Return pan and add 1 tablespoon olive oil. brown quesadillas 2-3 minutes per side. plate with corn salsa and sour cream. squeeze lime wedges over quesadillas to taste.