Halve lime. Cut one half into wedges and juice the other half.

Stem and mince cilantro.

Halve poblano pepper lengthwise and remove ribs and seeds. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot.

Pat chicken dry and drizzle with 1 tsp. olive oil. Season both sides with fiesta seasoning and a pinch of salt and pepper. Place chicken on one side of prepared baking sheet. Place poblanos on empty side of sheet and top with 1 tsp. olive oil.

Roast in hot oven until poblanos are tender and chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.

While chicken and poblanos roast, in a mixing bowl, combine sour cream, half the cilantro (reserve remaining for filling), a pinch of salt, and 1 tsp. lime juice (to taste). If too thick, add water, 1 tsp. at a time, until desired consistency is reached.

Carefully remove from oven. Let cool, 5 minutes.

Once cool enough to handle, transfer chicken to another mixing bowl and shred into bite-sized pieces.

Cut poblanos into 1/2" dice.

Add diced poblanos (to taste), cheese, and remaining cilantro to bowl with shredded chicken. Stir to combine.

Place tortillas on a clean work surface. Evenly top one half of each with filling. Fold tortilla over filling and press gently to hold in place. Repeat with remaining tortillas.

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

Working in batches if necessary, add quesadillas to hot pan (there should be no overlap). Cook undisturbed until golden-brown, 2-3 minutes per side, replenishing oil if necessary.

Remove from burner.

Plate dish as pictured on front of card, halving quesadillas, if desired, and squeezing lime wedges over to taste. Serve crema on the side for dipping. Bon appétit!