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Pico de Gallo Chicken Quesadillas
Pico de Gallo Chicken Quesadillas
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Grilled tortilla sandwiches filled with chicken, pico de gallo, Jack cheese, onion, and green pepper.
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
  • 0.5 onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 4 (12 inch) flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • 0.25 cup sour cream, for topping
Instructions:
  • Prepare a zesty pico de gallo by mixing together tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper in a small bowl. Set it aside for later use.
  • Heat up a generous amount of olive oil in a large skillet. Cook the chicken until it's done and the juices run clear. Then, remove the chicken from the skillet and set it aside.
  • Add the last tablespoon of olive oil to the hot skillet and cook the sliced onion and green pepper until soft. Stir in the minced garlic until fragrant. Fold in half of the pico de gallo and the chicken breast. Set aside and keep it warm.
  • Heat a flour tortilla in a heavy skillet. Sprinkle 1/4 cup shredded cheese onto the tortilla. Add half of the chicken mixture on top. Sprinkle another 1/4 cup of cheese and place another tortilla on top. Cook until the bottom is lightly browned and cheese begins to melt, then flip. Once done, cut the quesadilla into quarters. Repeat with the rest of the ingredients. Serve with sour cream and leftover pico de gallo.

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