Make yourself a dang quesadilla thanks to Home Chef! This deceptively simple meal goes all in on flavor and comfort, but goes light on cleanup! Major win-win there. Our smoky seasoning blend for the chicken packs an earthy cumin-chile punch, while fresh tomato salsa come correct with creamy freshness and just a touch of heat.
Halve one lime and juice. Cut second lime into eighths. Peel and halve onion. Cut halves into ¼” dice. Cut rounds from pointed end of half the jalapeño. Seed and mince remaining jalapeño. Cut Roma tomatoes into ¼” dice. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into ¼” strips across width. Sprinkle seasoning blend on chicken pieces and toss to coat.
Cook the Chicken
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat. Add chicken to hot pan and cook, stirring occasionally, until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Season with 1 tsp. salt and ¼ tsp. pepper. Remove to plate. Wipe pan clean and reserve.
Assemble the Quesadillas
Place tortillas on cutting board. Cover half of each with chicken pieces, Chihuahua cheese, 1 tsp. red onion (reserve remaining for pico de gallo), and ½ tsp. minced jalapeño (reserve remaining for pico de gallo). Fold over into half-moon shape.
Cook the Quesadillas
Return pan used to cook chicken to medium heat. Add 1 Tbsp. olive oil and two quesadillas to hot pan. Cook until lightly browned, 2 minutes. Flip and repeat on second side. Remove to prepared baking sheet and repeat with remaining quesadillas. Bake until browned and heated through, 6-9 minutes. While quesadillas bake, make pico de gallo.
Make the Pico de Gallo
In a medium mixing bowl, combine tomatoes, ½ cup red onion, 2 Tbsp. lime juice, remaining minced jalapeño (to taste), ¼ tsp. salt, and a pinch of pepper.
Plate the Dish
Cut each quesadilla in quarters and arrange on a plate. Garnish with sour cream, lime quarters, and jalapeño rounds. Serve with pico de gallo.