Chop a single chicken breast into bite-sized pieces and combine with the seasoning ingredients in a bowl. I used 1 tablespoon crushed New Mexican chile, 1/2 teaspoon chipotle powder, 1/4 teaspoon salt, freshly cracked pepper, and 1 tablespoon olive oil.
Saute 2-3 tablespoons of chopped onion in a drizzle of oil over medium-high heat for a few minutes. Add the chicken and cook 3-5 minutes per side or until done. Set aside until needed.
For the Pico de Gallo, give the tomatoes, jalapeño and cilantro a good rinse. Peel the onion. Finely chop the 2 tomatoes, 1/2 onion, and jalapeño into 1/4-inch sized chunks. Finely chop the cilantro. Combine the tomato, onion, jalapeño and cilantro in a mixing bowl. Add 1/4 teaspoon salt and the juice of a 1/2 lime. Mix together well and taste for seasoning.
For the Guacamole, finely chop 2-3 tablespoons of onion. Use the back of a fork to smoosh the onion until it turns translucent. Add onion to a bowl along with the avocado flesh, 1/8 teaspoon of salt, and the juice of a half lime. Mush and mix well. Taste for salt level, adding more if necessary.
Briefly heat up two tortillas in a wide skillet. Add the cooked chicken and plenty of cheese to a single tortilla and top with the other tortilla. Cook for a couple minutes on each side over medium-low heat or until the tortillas turn golden brown.
Cut the quesadilla into quarters and top with Guacamole, Pico de Gallo, and hot sauce. Serve immediately.
Sometimes it's easiest to use a plate to flip the quesadilla. Hold a plate face down directly above the quesadilla that's cooking in a skillet. Flip the plate and skillet over at the same time and the quesadilla will now be on the plate and can be easily slid back into the skillet to cook the other side.
For speed I put the Guacamole and Pico de Gallo on top of the quesadilla, but you are welcome to put the fixings inside as well.
I typically use the upper portions of the cilantro stems along with the leaves. You can twist off the thicker, bottom portion of the stems and discard.