Halve lime. Juice one half and quarter remaining half.

Stem and mince cilantro.

Quarter and peel onion. Mince one quarter. Cut remaining quarters into thin slices. Keep minced and sliced onions separate.

Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

In a mixing bowl, combine cilantro, jalapeños (to taste), minced onions, 1 Tbsp. lime juice, a pinch of salt, and 2 tsp. water. Set aside.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil.

Add sliced onions to hot pan. Stir occasionally until tender and lightly browned, 6-8 minutes.

Remove from burner. Transfer onions to a plate. Reserve pan; no need to wipe clean.

Return pan used to cook onions to medium-high heat and spray with cooking spray.

Add ground chicken, taco seasoning, and a pinch of salt to hot pan. Break up meat until no pink remains and chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes.

Remove from burner. Stir in sliced onions until combined.

Place tortillas on a clean work surface. Divide half the cheese between tortillas, placing on one side. Top with filling, then remaining cheese.

Fold tortilla over cheese and filling and press gently so it holds in place. There may be filling leftover. If so, transfer to another plate.

Wipe pan clean and reserve.

Return pan used to cook filling to medium heat and add 1 tsp. olive oil. Working in batches, add two or three quesadillas to hot pan (there should be no overlap). Cook until golden-brown, 2-4 minutes per side.

Repeat with remaining quesadillas, adding 1 tsp. olive oil for each batch.

Remove from burner.

Plate dish as pictured on front of card, halving quesadillas, if desired, and serving salsa verde (to taste) and crema on the side for dipping. You may also dollop crema on quesadillas and top with salsa verde (to taste), if desired. Squeeze lime wedges over to taste. Bon appétit!