Chief's Chicken Quesadillas

Preheat Oven to 375F. Combine seasonings in a small bowl. Rub chicken with 1 or 2 tsp of olive oil, enough to coat chicken completely, then place in an oven-safe baking dish (I prefer a glass dish for this). Sprinkle seasoning mix over chicken covering all sides as well as the bottom with the mixture. Bake seasoned chicken for 45-55 minutes until cooked all the way through. Meanwhile, saute peppers and yellow onion in remaining olive oil until crisp tender. Once onions have begun to become transparent, add the frozen corn and green onions to the pepper and onion mix and stir. Cook a minute longer allowing corn to thaw in the pan. Add additional salt and pepper (add more chili powder if you like it hot!) to the sauted vegetables if desired, then move vegetables from skillet to a large mixing bowl to cool slightly. Once chicken has finished cooking remove from oven and increase oven temp to 425F. Allowed chicken to cool enough to handle. Dice chicken breast into small 1/4 inch cubes, adding diced chicken into the bowl with the vegetable mix when finished. Add cheeses to the mixture as well and stir until all ingredients are distributed evenly throughout the filling. Place 8 tortillas onto a large non-stick baking sheet (you may have to use two baking sheets if yours are small). Divide filling mixture evenly among tortillas, leaving a half inch allowance between the filling and the edge of the tortilla. Place remaining 8 tortillas on top of the filling and then place assembled quesadillas into preheated oven. Bake at 425F 13-15 minutes, turning quesadillas halfway through. Allow to cool slightly before serving so that cheese has an opportunity to congeal. Cut quesadillas in half for easy eating and serve with your choice of sour cream or taco sauce or enjoy as is. *Filling can be stored in the refigerator up to 3 days and used in smaller batches.