Pico de Gallo Chicken Quesadillas

Name: Pico de Gallo Chicken Quesadillas
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 tomatoes, diced; 1/2 onion, finely chopped; 1 lime, juiced; 1 tablespoon chopped fresh cilantro; 1/2 jalapeno pepper, seeded and minced; salt; pepper; 1 tablespoon olive oil; 1 boneless skinless chicken breast half, cut into strips; 1/4 onion, thinly sliced; 1/2 green bell pepper, thinly sliced; 1 clove garlic, minced; 2 12-inch flour tortillas; 2 ounces shredded monterey jack cheese; salt; pepper; 2 tablespoons sour cream, for topping

Submitted by ngibsonn

"Flour tortillas filled with chicken breast, onions, peppers, pico de gallo and Monterey Jack cheese."

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photo by mommyluvs2cook

Ready In:: 55mins
Ingredients:: 17
Serves:: 4

ingredients

1 tomatoes, diced
¹⁄₂ onion, finely chopped
1 lime, juiced
1 tablespoon chopped fresh cilantro
¹⁄₂ jalapeno pepper, seeded and minced
salt
pepper
1 tablespoon olive oil
1 boneless skinless chicken breast half, cut into strips
¹⁄₄ onion, thinly sliced
¹⁄₂ green bell pepper, thinly sliced
1 clove garlic, minced
2 12-inch flour tortillas
2 ounces shredded monterey jack cheese
salt
pepper
2 tablespoons sour cream, for topping

directions

In a small bowl, combine the tomato, chopped onion, lime juice, cilantro, jalapeno, salt and pepper.
Set the pico de gallo aside.
2 In a large skillet, heat 1/2 tablespoon olive oil.
Add the chicken breast meat, and saute until cooked through and juices run clear.
Remove chicken from skillet, and set aside.
3 Put the remaining 1/2 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender.
Stir in the minced garlic, and saute until the aroma is strong.
Finally, mix in half of the pico de gallo and the previously sauteed chicken breast meat.
Set this mixture aside; keep warm.
4 In a heavy skillet, heat one flour tortilla.
Spread 1/2 of the shredded cheese on the tortilla, and top with the chicken mixture.
Sprinkle remaining cheese over the chicken, and top with the remaining tortilla.
Flip, and cook on the opposite side.
Remove quesadilla from skillet, and cut into quarters.
Serve with sour cream and remaining pico de gallo.

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Reviews

Great quesadillas for sure! The only shame is that I was out of fresh cilantro and happened to have some dried from Penzey's I had just received so I used that. Not the best substitute but it worked okay. :) Thanks.

mommyluvs2cook
We really enjoy this recipe! While I found it originally on another site, I'm so glad it's here. I did make a couple of changes ~ I hate cilantro so I subbed fresh parsley, I used diced jalapenos from a jar, and bought and used a package of grilled chicken strips that I warmed up; everything else was the same. All my changes worked great and I would stick with them in the future. These quesadillas have great flavor and are great for lunch or dinner. Thanks for posting ~ I'll be using this recipe over and over!

Nancy G.
Excellent! My sister made these for Cinco de mayo and everyone enjoyed them.

Toadi
These quesadillas were definitely Outstanding! I did change a few things. Instead of chopping all the veggies by hand, I put all the salsa ingredients into a food processor- Done in a minute! For the chicken I used; Lime Chicken soft taco recipe #64160. Awesome flavor! Then on the griddle I folded each individual tortilla in half while cooking- easier to flip. Made for cinco de mayo. Everyone loved them!

busymommybee
I make mine almost the same way. I usually add lawries taco seasoning to the chicken and then I use corn tortillas and I fry them in vegatible oil. Ya, maybe not so healthy, but with some sour cream, salsa, wow!

gbboardin