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Pico de Gallo Chicken Quesadillas

Source of Recipe


Tony Cortez






List of Ingredients



• -- Pico de Gallo --
  
• 1 tomato, diced
  
• 1/2 onion, finely chopped
  
• 1 lime, juiced
  
• 1 Tbsp chopped fresh cilantro
  
• 1/2 jalapeno pepper, seeded and minced
  
• Salt and pepper to taste
  
• .
  
• 1 Tbsp olive oil
  
• 1 skinless, boneless chicken breast, 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 and pepper to taste
  
• Sour cream
  






Instructions



1. 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 into 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 half 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 the remaining Pico de Gallo.