Wash and dry produce.

Halve, peel, and finely dice onion.

Open package of chicken* and drain off any excess liquid.

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.