Core tomato and cut into 1/4" dice.

Mince cilantro (no need to stem).

Zest and halve lime. Cut one half into wedges and juice the other half.

Halve and peel onion. Slice one half into thin strips and cut other half into 1/4" dice.

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

Pat steak strips dry. Coarsely chop, if desired, then separate pieces.

In a mixing bowl, combine diced onions (to taste), half the cilantro (reserve remaining for filling), half the jalapeños (to taste; reserve remaining for filling), tomatoes, 1 tsp. lime zest, 1 tsp. lime juice, and a pinch of salt and pepper. Set aside, stirring occasionally.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan and cook undisturbed until well-browned, 2-3 minutes on one side.

Remove from burner. Transfer steak strips to a plate. Steak strips will finish cooking in a later step. Reserve pan; no need to wipe clean.

Return pan used to cook steak strips to medium-high heat and add 1/2 tsp. olive oil. Add sliced onions (to taste) and remaining jalapeños (to taste) to hot pan. Stir often until onions are translucent, 3-4 minutes.

Add steak strips and any accumulated juices, taco seasoning, and 1/4 cup water. Bring to a simmer.

Once simmering, stir constantly until water has evaporated and steak strips reach a minimum internal temperature of 145 degrees, 2-4 minutes.

Remove from burner and stir in remaining cilantro (reserve a pinch for garnish) and a pinch of salt. Transfer to a plate. Rest, 3 minutes.

Wipe pan clean and reserve.

Place tortillas on a clean work surface. Divide half the cheese between tortillas, then top with filling and remaining cheese. Fold tortilla over filling and press gently so it holds in place.

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 garnishing with reserved cilantro. Serve pico de gallo on the side for dipping and squeeze lime wedges over to taste. Bon appétit!