Peel and halve onion. Cut halves into 1/4" dice.

Cut six rounds from pointed end of jalapeño. Seed, remove ribs, and mince remaining jalapeño. Wash hands and cutting board after working with jalapeño.

Cut tomatoes into 1/4" dice.

Halve lime. Juice half and cut remaining half into quarters.

Pat chicken dry, and combine with taco seasoning until coated.

If using whole chicken breasts, cut into 1" dice on a separate cutting board and combine with taco seasoning. If using ground beef or ground pork, combine with taco seasoning.

Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.

Remove from burner. Season with a pinch of pepper.

If using ground beef, cook, breaking up with a spoon, until no pink remains, 4-6 minutes. If using ground pork, cook, breaking up with a spoon, until no pink remains, 5-7 minutes.

Place three tortillas on prepared baking sheet.

Top tortillas equally with chicken, cheese, a pinch of onion, and 1/2 tsp. minced jalapeño (reserve remaining of both for pico de gallo). Top with remaining tortillas.

Lightly coat top tortilla with cooking spray. Cover with foil, then stack a second baking sheet on top. Place a casserole dish or heavy oven-safe pan on top of baking sheet to "press" quesadillas as they cook.

Bake quesadillas in hot oven until cheese is melted and quesadillas are warm throughout, 18-20 minutes.

To cook on stovetop, place a medium non-stick pan over medium heat and add 1 tsp. olive oil to hot pan. Working in batches, place two or three quesadillas in 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.

Rest baked quesadillas, 2 minutes.

While quesadillas bake, make pico de gallo.

In a mixing bowl, combine tomatoes, 3 Tbsp. onion, 2 tsp. lime juice, remaining minced jalapeño (to taste), and a pinch of salt and pepper. Stir occasionally while quesadillas bake.

Plate dish as pictured on front of card, cutting quesadillas into quarters and topping with pico de gallo and jalapeño rounds (to taste). Squeeze lime quarters over quesadillas to taste. Serve sour cream on the side for dipping. Bon appétit!