Add the chicken, olive oil, lime juice and taco seasoning to a large ziploc bag. Rub the marinade all over the chicken and place in the fridge for 30 minutes (up to 24 hours).

Grease a pan, preferably grill pan or cast iron skillet, or grill grates if using a grill (see notes for cooking in Crockpot instead). Set to medium-high heat.

Discard remaining marinade, add chicken and cook undisturbed for 7 minutes. Flip, cook for another 5-7 minutes or until chicken is cooked through (165F internal temperature or no longer pink when you cut down the middle). Reduce heat as needed.

Once done, remove chicken from heat and transfer to a cutting board. Let rest for 5 minutes before slicing. Then chop into small cubes against the grain or however size you wish.

Assemble quesadillas: For each tortilla, on one half side, sprinkle 2 tablespoons (14g) cheese, a heaping 1/2 cup of chicken (98g) then 2 tablespoons cheese. Fold the other tortilla half over and press gently.

Heat a skillet over medium heat. Spray with nonstick spray or add a little oil if you want to get the tortillas crispier. Place two quesadillas in the skillet with the folded edge running down the center. Use a spatula to press down along the edges to help seal everything in place. Sear on each side for 2-3 minutes or until golden brown.

Remove from heat and transfer quesadillas to a cutting board. Cool for a few minutes then cut into 3 triangles with a pizza cutter or knife.

Serve Mexican style with sour cream, lettuce and tomato or with your favorite sauce and enjoy!