Wash and dry produce.

Halve, peel, and finely dice shallot. Roughly chop cilantro.

Open package of chicken* and drain off any excess liquid.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken; season with Fry Seasoning, salt, and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

Turn off heat; transfer to a plate. Wipe out pan.

Place tortillas on a clean work surface. Sprinkle half of each tortilla with one-quarter of the mozzarella. Top with chicken, shallot, BBQ sauce, and half the cilantro. Sprinkle with remaining mozzarella. Fold tortillas in half to create quesadillas.

Heat ½ TBSP butter and a drizzle of oil in pan used for chicken over medium heat. Add quesadillas and cook until golden brown on one side, 1-2 minutes.

Add another ½ TBSP butter and flip; cook until golden brown and cheese melts, 1-2 minutes more. TIP: Depending on the size of your pan, you may need to work in batches, adding more oil and butter for each batch.

Transfer to a paper-towel-lined plate.

Cut quesadillas into wedges.

Divide quesadillas between plates. Drizzle with red pepper crema and garnish with remaining cilantro. Serve.