Make several large slits in acorn squash with tip of the knife. Microwave on high, 3-5 minutes. This will make the skin softer and easier to cut. Trim ends and halve from pole to pole. Use a spoon to scoop out strings and seeds. Cut halves into 1/2" slices.

Halve jalapeño lengthwise, seed, remove ribs, and thinly slice. Wash hands and cutting board after working with jalapeño.

Coarsely crush tortilla strips.

Halve lime. Juice one half and cut other half into quarters.

Coarsely chop cilantro (no need to stem).

Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

Place squash slices on prepared baking sheet. Drizzle with 2 tsp. olive oil and season with 1/4 tsp. salt and chipotle seasoning (use half for a milder flavor). Toss to combine.

Spread into a single layer. Roast in hot oven, 15 minutes.

Remove from oven. Squash will finish cooking in a later step.

While squash roasts, sear chicken and make topping.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until lightly browned, 2-3 minutes per side.

Remove from burner. Chicken will finish cooking in a later step.

While chicken sears, combine cheese, jalapeño (to taste), crushed tortilla strips, and 1 tsp. olive oil in a mixing bowl. Set aside.

Transfer chicken to baking sheet. If needed, carefully move squash to make room. Cover chicken with tortilla topping, pressing lightly to adhere.

Roast until cheese melts, squash is tender, and chicken reaches a minimum internal temperature of 165 degrees, 7-8 minutes.

While chicken roasts, make crema.

In another mixing bowl, combine sour cream, 1 tsp. lime juice, and a pinch of salt.

Plate dish as pictured on front of card, garnishing squash with crema and cilantro. Squeeze lime quarters over to taste. Bon appétit!