Special equipment: 4-inch four suits cookie cutters.
In a large skillet, heat oil over medium-high heat. Add ground chicken; cook and crumble until cooked through and no longer pink. Add seasoning mix and 1/3 cup water. Stir in 1 cup Corn, Black Bean Salsa.
Place chicken mixture on half of the cutout tortillas. Top with cheese and the other half of tortillas. Wipe out skillet.
Reheat skillet over medium-high heat. Add quesadillas to skillet; cook until browned on both sides (about 2-3 minutes). Keep warm; cook remaining quesadillas.
Serve quesadillas with additional Corn, Black Bean Salsa.