Finely dice the onion into 1/4 inch pieces and set aside. In a small bowl, whisk together the chicken broth, chili powder, tomato paste, garlic powder, a pinch of salt, and cayenne pepper until the tomato paste is fully incorporated and the mixture is smooth. Squeeze the lime juice into the bowl and stir to combine. This sauce base is essential for flavoring the chicken, so make sure all the spices are well distributed.

Heat a large skillet over medium-high heat and add the ground chicken. Break it into small, even crumbles as it cooks, stirring frequently to ensure even browning—this takes about 5-7 minutes. You want the chicken to be mostly cooked through with minimal pink remaining. Add the diced onion from Step 1 and cook for another 1-2 minutes until the onion begins to soften slightly. Pour in the prepared sauce mixture from Step 1 and stir well to coat all the chicken. Reduce heat to medium and simmer for 4-5 minutes, allowing the flavors to meld and the sauce to reduce slightly and cling to the meat.

While the chicken finishes cooking, grate the cheddar cheese from a block (freshly grated cheese melts far better than pre-shredded). Heat a separate skillet or griddle over medium-high heat. Place one flour tortilla on the hot surface and let it warm for 15-20 seconds. Layer on 1/2 cup of the grated cheese, then 1 cup of the seasoned crack chicken mixture from Step 2, then another 1/2 cup of cheese. The cheese on both sides acts as an adhesive to bind the tortillas together. Top with a second tortilla and press gently. Cook for 4-7 minutes until the bottom tortilla is golden brown and crispy, then flip carefully and cook the other side for 1-3 minutes until it matches the first side. I like to press down gently on the quesadilla while it cooks to help the cheese meld and bind the layers together.

Transfer the cooked quesadilla to a cutting board and let it rest for 2 minutes. This brief rest allows the cheese to fully set, making the quesadilla easier to slice cleanly without the filling spilling out. Slice diagonally into quarters or triangles and serve immediately while warm. Repeat the assembly and cooking process with the remaining tortillas and filling for additional quesadillas.