Core tomatoes 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.

Trim and thinly slice green onions, keeping white and green portions separate.

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 green portions of green onions, half the cilantro (reserve remaining for filling), half the jalapeños (to taste; reserve remaining for filling), tomatoes, 2 tsp. lime zest, 1 Tbsp. lime juice, 1/4 tsp. salt, and a pinch of pepper. Set aside.

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

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 sear steak strips to medium-high heat and add 1 tsp. olive oil. Add white portions of green onions and remaining jalapeños (use less if spice-averse) to hot pan. Stir often until onions are softened, 1-2 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. 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 2 tsp. olive oil. Working in batches, add 1-2 quesadillas to hot pan (there should be no overlap). Cook until golden-brown, 2-4 minutes per side.

Repeat with remaining quesadillas, replenishing oil as necessary.

Remove from burner.

Plate dish as pictured on front of card, halving quesadillas, if desired. Serve with pico de gallo and sour cream on the side for dipping. Squeeze lime wedges over to taste. Bon appétit!