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.
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 🙂
Recipe Details
This is a super simple pico de gallo with classic ingredients.
Some of the pico is mixed into the quesadilla filling and the rest is used as a topping after the quesadillas are cooked.
Gluten Free Option
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.
📖 Recipe
Pico de Gallo Chicken Quesadillas
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)
- ½ onion (thinly sliced)
- 1 green pepper (thinly sliced)
- 2 cloves garlic (minced)
- 4 12-inch flour tortillas
- 1 cup shredded Monterey Jack cheese
- ¼ cup sour cream (for topping)
Instructions
- In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.2 tomatoes, 1 onion, 2 limes, 2 tablespoons chopped fresh cilantro, 1 jalapeno pepper, salt and pepper to taste
- 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.2 skinless, boneless chicken breast halves, cut into strips
- 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.½ onion, 1 green pepper, 2 cloves garlic
- In a heavy skillet, heat one flour tortilla. Spread ¼ cup shredded cheese on the tortilla and top with ½ the chicken mixture. Sprinkle another ¼ 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 (⅛ of the cheese, then ¼ of the chicken, then ⅛ of the cheese) on half the tortilla and fold it over. Repeat with all 4 tortillas.4 12-inch flour tortillas
- Remove quesadilla from skillet and cut into quarters. Repeat with the remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.¼ cup sour cream
Leslie says
Yum..I love love love quesadillas!
BrittWilk says
quesadillas are probably my favorite food. i just ate breakfast, but now i'm hungry again. thanks meghan! 🙂
Bob says
Awesome! I never get to make quesadillas since my girlfriend won't eat them. I'll just live vicariously through you. 😉
Unknown says
That photo is gorgeous!! I love chicken quesadillas. I have a feeling I'm making Mexican tonight!
Megan says
Now that I have fresh jalapenos, making homemade pico de gallo and salsa is on my to-do list. These look terrific!
Kerstin says
I just bought tortillas to make quesadillas! These look wonderful - I love pico!
La Bella Cooks says
Another delicious recipe! A homemade pico is hard to beat.
Dgrub says
You quesadillas recipe sounds delicious.