Heat a large non-stick skillet over medium heat.
Spray skillet with Avocado Oil Spray.
Lay tortilla in non-stick skillet.
Cover the whole tortilla with half of the cheese. Then on one half of the tortilla, add corn, black bleans, tomatoes, red onion. Top vegetables with a pinch of salt.
Add chicken to the same side of the tortilla with the vegetables.
Add 1/2 of the microgreens to the opposite side of the tortilla across from the chicken/veggie mix.
Sprinkle the rest of the cheese on top of the toppings.
Allow to cook open face for 3-4 minutes or until cheese melts.
Once cheese is melted, fold quesadilla in half .
Continue to cook, flipping every minute and a half until quesadilla is cooked to desired crunch! Garnish with siracha or taco sauce and used Green Chili Sauce for dipping. Place remaining microgreens on top of quesadilla. Enjoy!