• Wash and dry produce. • Halve, peel, and finely dice onion. • Pat chicken* dry with paper towels.

• Set aside 2 TBSP onion (4 TBSP for 4 servings). • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium- high heat. Add chicken, Blackening Spice, remaining onion, salt, and pepper. Cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Turn off heat; transfer to a plate. Wipe out pan.

• While chicken cooks, finely dice tomato. Zest and quarter lime. • In a medium bowl, combine tomato, juice from one lime wedge (two lime wedges for 4), and 1 TBSP reserved onion (3 TBSP for 4 servings); add more onion to taste. Season with salt and pepper.

• In a small bowl, combine sour cream, juice from one lime wedge (two lime wedges for 4 servings), and lime zest to taste. Stir in water 1 tsp at a time until mixture reaches drizzling consistency. Season with salt and pepper.

• Place tortillas on a clean work surface. Evenly sprinkle pepper jack and Mexican cheese onto one half of each tortilla. Top cheese with filling, then fold tortillas in half to create quesadillas. • Heat a drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in pan used for filling over medium-high heat. Working in batches, add quesadillas and cook until golden brown on the first side, 1-2 minutes. Flip and cook 1 minute more. • Transfer to a paper-towel-lined plate.

• Transfer quesadillas to a cutting board; slice into thirds and divide between plates. Serve with salsa, lime crema, and hot sauce to taste. Serve with any remaining lime wedges on the side. ***Chicken is fully cooked when internal temperature reaches 165º.***