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Preheat the oven to 425°F. Spray a sheet pan with cooking spray.
On the prepared sheet pan, lay six tortillas around the perimeter with about half of each tortilla hanging over the side. Place another one in the center to cover the pan completely. Top with shredded pepper jack cheese. Then the taco meat, corn, green onions, black olives, sliced jalapeño, drained diced tomatoes with green chilies.
Lastly add the Mexican blend shredded cheese.
Place another tortilla in the center of the sheet pan, then fold the tortillas over the filling and press to seal. Brush the top of the tortilla with avocado oil. Place a second baking sheet on top of the quesadilla to secure everything in place.
Bake for 20- 25 minutes, then uncover and continue to bake until the tortillas begin to turn golden brown, another 5 minutes. Remove from the oven. Top pieces with salsa, sour cream and guacamole.
Yum!