2 limes 2 red onions 2 jalapeno peppers 4 roma tomatoes 4 boneless skinless chicken breasts 2 tbs taco seasoning 12 small flour tortillas 6 oz shredded chihuahua cheese 2 oz sour cream

Half lime. Juice half and quarter the rest. 1/4" dice onion. Cut 6 rounds from the end of jalapeno. Seed, rib, and mince the remaining jalapenos. 1/4" dice tomatoes.

Pat chicken breasts dry and cut into 1/4" strips across width. Coat with taco seasoning. Cook in 1 tsp olive oil over Med heat until 165F (8-10 min). Season with pepper.

On a baking sheet, assemble tortillas, chicken, cheese, a pinch of red onion (remaining for pico de gallo), and 1 tsp jalapeno (remaining for pico de gallo). Top with remaining tortillas.

Lightly coat top torillas with cooking spray, cover with foil, and stack a second baking sheet on top. Place a casserole dish on top to "press" quesadillas as they cook. Bake until warm and cheese is melted (18-20 min).

Pico de gallo:
Combine tomatoes, 6 tbs red onion, 4 tsp lime juice, remaining jalapeno (to taste), and a pinch of salt/pepper.

Garnish quesadillas with sour cream, lime quarters, and jalapeno rounds.