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 comes correct with creamy freshness and just a touch of heat.
Halve lime. Juice half and cut remaining half into quarters. Peel and halve onion. Cut halves into ¼" dice. Cut six rounds from pointed end of jalapeño. Seed, remove ribs, and mince remaining jalapeño. Cut tomatoes into ¼" dice. Pat chicken breasts 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 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken strips to hot pan and stir occasionally until chicken strips reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Season with a pinch of pepper.
Assemble the Quesadillas
Place three tortillas on prepared baking sheet. Cover with chicken strips, Chihuahua cheese, a pinch of red onion (reserve remaining for pico de gallo), and ½ tsp. minced jalapeño (reserve remaining for pico de gallo). Top with remaining tortillas.
Bake the Quesadillas
Lightly coat top tortillas with cooking spray and cover with foil, then stack a second baking sheet on top. Place a casserole dish or heavy oven-safe pan on top of baking sheet to "press" quesadillas as they cook. Bake until cheese is melted and quesadillas are warm throughout, 18-20 minutes. Remove from oven and rest 2 minutes. While quesadillas bake, make pico de gallo.
Make the Pico de Gallo
In a mixing bowl, combine tomatoes, 3 Tbsp. red onion, 2 tsp. lime juice, remaining minced jalapeño (to taste), and a pinch of salt and 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.