Pico de Gallo Chicken Quesadillas

Pico de Gallo Chicken Quesadillas are made with sauteed chicken, onions, and green peppers and a fresh homemade pico de gallo. Served with extra fresh pico.

Pico de gallo chicken quesadillas

This post was originally published on February 17, 2010. In July 2020 it was update with new photos and additional commentary.

I found this recipe on AllRecipes a LONG time ago (I think at least 2 years) and had it saved. I kept putting off making it, which is unfortunate, because these were fantastic!!!

The pico de gallo was so fresh tasting with plenty of lime, just like I’ve had in Mexico! I loved how it was added to the quesadillas and also used for topping. Bob took one bite and said “oh yeah!” and nodded his head – that’s pretty much his biggest sign of approval 🙂

Gluten Free Pico de Gallo Chicken Quesadillas

I recently tried Mission Gluten Free flour tortillas and really like them. They are super soft and much better than other gluten free flour tortillas I have tried in the past.

Original photo posted in 2010:

Looking for more Mexican recipes?

Check out these other recipes:
Chicken Street Tacos {Costco Copycat}
Turkey Tacos
Grilled Chicken Fajitas
Skillet Chicken Fajitas
Chicken Mexican Pizzas
Chicken Enchiladas with Red Chili Sauce
Chicken and Spinach Quesadillas
Baked Southwestern Egg Rolls
Layered Taco Dip
Jalapeno Popper Dip
Mexican Rice
Chicken Tortilla Soup

And for dessert . . .
Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream
Mexican Chocolate Cupcakes with Cheesecake Filling
Sweet Corn Cake
Cinnamon Ice Cream
Easy Homemade Dulce de Leche
Samoa Cupcakes with Easy Dulce de Leche Buttercream

or see all of my Mexican recipes HERE.

Pico de gallo chicken quesadillas

Pico de Gallo Chicken Quesadillas

Meghan
Made with fresh homemade pico de gallo, these chicken quesadillas also contain sauteed onions and peppers with and Monterey Jack cheese. Served with the fresh pico de gallo on the side.
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 2 tomatoes (diced)
  • 1 onion (finely chopped)
  • 2 limes (juiced)
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeno pepper (seeded and minced)
  • salt and pepper to taste
  • 2 tablespoons olive oil (divided)
  • 2 skinless, boneless chicken breast halves, cut into strips (or the equivalent of cooked chicken)
  • 1/2 onion (thinly sliced)
  • 1 green pepper (thinly sliced)
  • 2 cloves garlic (minced)
  • 4 12- inch flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup sour cream (for topping)

Instructions
 

  • In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
  • In a large skillet, heat 1 tablespoon olive oil. Add chicken with a shake of salt and pepper, and saute until cooked through. Remove chicken from skillet and set aside.
  • Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper with a sprinkle of salt and pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
  • In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When the bottom of the tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposing side. Alternatively, place filling (1/8 of the cheese, then 1/4 of the chicken, then 1/8 of the cheese) on half the tortilla and fold it over. Repeat with all 4 tortillas.
  • Remove quesadilla from skillet and cut into quarters. Repeat with the remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

Notes

Source: Adapted from Allrecipes.com
You’re Gonna Bake It After All
bakeitafterall.com
Keyword chicken, gluten free, main dish, mexican, tomatoes

Gluten Free Option: Use gluten free tortillas



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