Crispy Chicken Quesadilla with Fresh Pico

Steps

1. Pound chicken breasts to even 1/2-inch thickness, season with salt and pepper, then pan-fry in 1 tablespoon vegetable oil over medium-high heat until golden and cooked through (165°F internal temperature), about 8 minutes per side; slice into bite-sized pieces.
2. While chicken cooks, dice roma tomatoes and red onion, chop cilantro, and cut limes in half; toss tomatoes, onion, cilantro, and juice from 1 lime together in a bowl to make pico de gallo.
3. Heat remaining 1 tablespoon oil in a skillet over medium heat; place one tortilla in the pan, sprinkle 1/4 cup cheese on half, top with chicken pieces, another 1/4 cup cheese, fold in half, and cook until golden and crispy, about 3 minutes per side; repeat with remaining tortillas and filling to make 4 quesadillas.
4. Slice each quesadilla in half, serve on four plates with pico de gallo and lime wedges on the side.
5. Picky eater tip: serve a plain cheese quesadilla, or plain chicken and tortilla, with the pico on the side.
6. Make ahead: cook and slice the chicken and make the pico up to 1 day ahead, store them separately in the fridge, then assemble and cook the quesadillas.