Add the diced peppers and a pinch of salt. Sauté for another 4 minutes, stirring constantly over medium-high heat.

Cut the chicken tenders into small pieces, season with a pinch of salt, and add them to the skillet with the vegetables. Sauté for another 4 minutes, stirring constantly. Once the chicken is cooked, add the taco seasoning and then the corn. Stir and cook for 5 more minutes. Set aside.

To assemble the quesadillas: spread guacamole on a corn tortilla, then add a few spoonfuls of the chicken and vegetable mixture. Sprinkle shredded cheese on top, then cover with another corn tortilla.

Heat a skillet with a little olive oil. Place the quesadilla in the skillet and cook for 1 minute. Use a plate to flip it over and cook for another minute until golden on both sides.