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