Set oven to 350°F. Coat chicken in oil and season with Southwest Seasoning. Place on parchment-lined sheet tray and roast until an internal temperature of 165°F is reached. Allow chicken to cool and slice. Hold refrigerated for service.
In a bowl, combine sour cream and Cholula Original Hot Sauce. Stir until well mixed. Hold refrigerated for service.
Set griddle to medium-high. For each serving, lightly oil griddle. Once hot, place 1 tortilla down. Sprinkle entire tortilla with 1/2 cup jack cheese, 1/4 cup roasted peppers, 1 tablespoon green onions, and 1/2 cup sliced chicken. Once cheese has fully melted fold tortilla in half and remove from griddle.
Cut into four wedged. Fan quesadilla on plate and serve 1 tablespoon each seasoned sour cream and salsa on the side.
This dish can also be prepared with steak or shredded pork.
Sign up for 'In Taste,' the McCormick for Chefs newsletter, to receive exclusive offers and rebates, news and insights on the latest industry trends, creative flavor solutions, menu inspiration and more!