Pico de Gallo Chicken Quesadillas:

[Roxy15]

Pico de Gallo Chicken Quesadillas:

 

2 Tomatoes, Diced

1 Onion, Finely Chopped

2 Limes, Juiced

2 T. Chopped Fresh Cilantro

1 Jalapeno Pepper, Seeded & Minced

Salt & Pepper To Taste

2 T. Olive Oil, Divided

2 Skinless, Boneless Chicken Breast Halves, Cut Into Strips

1/2 Onion, Thinly Sliced

1 Green Bell Pepper, Thinly Sliced

2 Cloves Garlic, Minced

4-(12-in.) Flour Tortillas

1 Cup Shredded Monterey Jack Cheese

1/4 Cup Sour Cream, For Topping

 

1. In a small bowl, combine tomatoes, onion, lime juice, cilantro, Jalapeno, salt and pepper. Set aside.

 

2. In a large skillet, heat 1 T. Olive Oil. Add chicken and sauté until cooked through and juices run clear. Remove chicken from skillet and set aside.

 

3. Put the remaining 1 T. of Olive Oil in the hot skillet and sauté the sliced onion and green pepper until tender.

 

4. Stir in the minced garlic and sauté until the aroma is strong. Mix in half of the Pico de Gallo and chicken breast meat. Set aside; keep warm.

 

5. In a heavy skillet, heat one Flour Tortilla. Spread 1/4 cup shredded cheese on the Flour Tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla.

 

6. When bottom Flour Tortilla is lightly brown and cheese has started to melt, flip Quesadilla and cook on the opposite side.

 

7. Remove Quesadilla from skillet and cut into quarters.

 

8. Repeat with remaining ingredients.

 

9. Serve Quesadillas with Sour Cream and remaining Pico de Gallo.

 

***Here's a quick and easy way to flip it. When the Flour Tortilla is ready to flip, take a dinner plate and lay it upside down in the pan on top of the Flour Tortilla. Put your hand on top of the plate and flip the entire pan over so that the plate and Flour Tortilla are now in your hand. Now, simply slide the Flour Tortilla back into the pan and "voila" your flipped without the mess!