Place the jack, cheddar and cream cheese in a bowl. Add green chiles, chopped garlic, cilantro and season with salt and pepper, lime juice, mix well.
To make the Quesadilla:
Place tortilla on your work surface and top with half the cheese mixture. Press the cheese down to set. Top with half the chicken breast, sauteed onions, red bell peppers and some slices of jalapeno peppers. Top with a little more cheese and a second tortilla. Press down firmly to seal in all the flavors.
To cook the Quesadilla:
Pre-heat a griddle to about 400-degrees. Butter the top of the quesadilla and place butter side down on the griddle. Cook for about two minutes or until golden brown, flip. When the cheese has melted, transfer the quesadilla to a cutting board and cut into quarters. Place two quarters on a serving plate and top with sliced avocado and tomato salsa. Place sour cream in a zip lock bag and cut off the corner. Use this little bag and make a cool pattern on the quesadilla. Finish with cilantro and lime juice. Repeat the steps above using the other half of the ingredients to make the second quesadilla.