Let’s create these flavor-packed quesadillas:

1. Make the Pico de Gallo:

• In a small bowl, combine the diced tomatoes, ½ of the finely chopped onion (reserve the other half for the chicken filling, which will be sliced), fresh lime juice, chopped fresh cilantro, and minced jalapeño pepper.
• Season with salt and pepper to taste. Stir gently to combine.
• Set the pico de gallo aside to allow the flavors to meld (at least 10-15 minutes if possible).

2. Cook the Chicken:

• Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
• Add the chicken strips (season them lightly with salt and pepper if desired). Sauté, stirring occasionally, until the chicken is cooked through, no longer pink, and the juices run clear (about 5-7 minutes).
• Remove the cooked chicken from the skillet and set aside on a plate.

3. Sauté Vegetables and Combine Filling:

• Add the remaining 1 tablespoon of olive oil to the same hot skillet.
• Add the thinly sliced ½ onion and thinly sliced green bell pepper. Sauté until the vegetables are tender-crisp, about 4-5 minutes.
• Stir in the minced garlic and sauté for another minute until fragrant.
• Stir in half of the prepared pico de gallo and the cooked chicken breast strips. Cook for another minute or two, stirring, to heat everything through and allow flavors to combine. Remove from heat and set aside, keeping warm.

4. Assemble and Cook the First Quesadilla:

• Heat a separate large, heavy skillet (cast iron or non-stick) over medium heat.
• Place one 12-inch flour tortilla flat in the hot skillet.
• Sprinkle about 1/4 cup of the shredded Monterey Jack cheese evenly over the entire surface of the tortilla.
• Spoon half of the prepared chicken and vegetable mixture evenly over one half of the cheesy tortilla (or all over if making a double-stacked quesadilla as the instructions imply).
• Sprinkle another 1/4 cup of cheese over the chicken mixture.
• Top with a second 12-inch flour tortilla. (This creates one large, double-tortilla quesadilla).
• Cook for 2-4 minutes, or until the bottom tortilla is lightly golden brown and crispy, and the cheese has started to melt.
• Carefully flip the entire large quesadilla using a wide spatula (or two spatulas). Cook on the opposite side for another 2-4 minutes, until golden brown and the cheese is fully melted and gooey.

5. Cut and Repeat:

• Slide the cooked quesadilla from the skillet onto a cutting board. Let it rest for a minute.
• Cut the large quesadilla into quarters (wedges).
• Repeat Steps 4 and 5 with the remaining two tortillas, cheese, and the other half of the chicken mixture to make the second large quesadilla.

6. Serve:

• Serve the hot quesadilla wedges immediately. Offer the remaining fresh pico de gallo and sour cream on the side for topping or dipping.

Careful flipping of the large quesadillas is key!