In a mixing bowl, combine the shredded BBQ chicken with apple cider vinegar, smoked paprika, and charred corn kernels. Mix well to evenly distribute the flavors and ingredients.
1 cup shredded leftover BBQ chicken, 1 tsp apple cider vinegar, 1 tsp smoked paprika, 1/2 cup charred corn kernels
Place a large skillet over medium heat and add a tablespoon of vegetable oil. Allow the oil to shimmer and heat evenly, indicating readiness.
1 tbsp oil vegetable oil
Spread half of the shredded cheese evenly over one tortilla, then spoon the seasoned chicken mixture on top, and finish with another layer of cheese. Cover with the second tortilla and gently press down.
2 cups shredded cheese, 1 cup shredded leftover BBQ chicken
Carefully transfer the assembled quesadilla to the hot skillet. Cook for about 3-4 minutes on one side, until golden brown and crispy, then flip carefully using a spatula and cook the other side until equally golden and the cheese has melted.
Once both sides are golden and crispy, remove from skillet and let rest for 1 minute. Slice into wedges, revealing the melted cheese and flavorful filling inside.
Serve immediately, optionally garnished with fresh herbs or additional charred corn for presentation.
