• Before starting, preheat the oven to 475˚F.
• Wash and dry all produce.
• Heat a large non-stick pan over medium-high.
• While the pan heats, thinly slice green onion, keeping white and green parts separate.
• When the pan is hot, add 1 tbsp (1 1/2 tbsp) oil, then protein shreds. Cook for 6-8 min, tossing occasionally, until cooked through.**
• Add corn and green onion whites. Sprinkle with Mexican Seasoning, then season with salt and pepper. Cook for 1 min, stirring often, until fragrant.

• While protein shreds cook, brush 1 tbsp (2 tbsp) oil over one side of tortillas.
• On a parchment-lined baking sheet, arrange tortillas, oiled-side down. (NOTE: For 4 servings, divide tortillas between 2 parchment-lined baking sheets.)
• Sprinkle half the cheese evenly over one side of each tortilla.

• Top cheese with protein shred filling.
• Sprinkle remaining cheese over filling.
• Fold tortillas in half, gently pressing down, to enclose filling.
• Bake quesadillas in the bottom of the oven for 2-3 min per side, flipping halfway through, until cheese melts and quesadillas are golden. (NOTE: For 4 servings, bake in the bottom and middle of the oven, rotating sheets after flipping.)

• Meanwhile, cut tomato into 1/4-inch pieces.
• Zest, then juice half the lime (whole lime for 4 servings).
• To a small bowl, add tomatoes, 1 tsp (2 tsp) lime juice and remaining green onions. Season with salt and pepper, then stir to combine.

• To another small bowl, add sour cream, lime zest, 1/2 tsp (1 tsp) lime juice and 1/2 tbsp (1 tbsp) water. Season with salt, pepper and a pinch of sugar, then stir to combine.
• Divide quesadillas between plates.
• Spoon pico de gallo over quesadillas. Drizzle lime crema over top.

If you've opted to get plant-based protein shreds, cook the same way the recipe instructs you to cook turkey, tossing occasionally for 6-8 min, until cooked through.**