Wash and dry produce.

Halve, peel, and thinly slice onion. Finely dice tomato. Trim and thinly slice scallions. Roughly chop cilantro. Drain and finely dice mandarin orange slices. Quarter lime.

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

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, onion, Southwest Spice Blend, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Add ¼ cup water (½ cup for 4 servings); cook until evaporated, 1-2 minutes. Turn off heat; transfer to a large bowl.

Place tortillas on a clean work surface; sprinkle one half of each tortilla with Mexican cheese blend and chicken mixture.

Fold tortillas in half to create quesadillas.

Heat a drizzle of oil in pan used for chicken over medium heat. Add quesadillas and cook until tortillas are golden brown and cheese melts, 1-2 minutes per side. TIP: Depending on the size of your pan, you may need to work in batches.

In a small bowl, combine tomato, scallions, cilantro, mandarin orange, and juice from half the lime; season with salt.

In a separate small bowl, combine red pepper crema and juice from remaining lime.

Cut quesadillas into wedges; divide between plates. Top with salsa and serve with crema on the side.