• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.

• Pat chicken* dry with paper towels. Thinly slice crosswise into strips. • Heat a drizzle of olive oil in a medium pan over medium-high heat. Add chicken, scallion whites, and Southwest Spice. Cook until chicken is warmed through and scallions are slightly softened, 2-3 minutes. Season with salt and pepper. • Turn off heat; remove from pan and set aside. Wash out pan.

• Place tortillas on a clean work surface. Evenly sprinkle pepper jack onto one half of each tortilla. Top with chicken mixture, then sprinkle with Monterey Jack. Fold tortillas in half to create quesadillas. • Heat a large drizzle of oil in pan used for filling over medium heat. Add quesadillas and cook until tortillas are golden brown and cheeses have melted, 3-4 minutes. TIP: Depending on the size of your pan, you may need to work in batches.

• Cut quesadillas into wedges and divide between plates. Sprinkle with scallion greens and drizzle with hot sauce if desired. Serve with smoky red pepper crema on the side.