Pico De Gallo Chicken Quesadillas
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
53
Spice
61
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
2 tbsps
Cilantro (chopped fresh)1
Salt2 tbsps
Olive Oil (divided)2 cloves
Garlic (minced)1 cup
Sour Cream (for topping)Directions:
1
In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper
2
Set aside
3
In a large skillet, heat 1 tablespoon olive oil
4
Add chicken and saute until cooked through and juices run clear
5
Remove chicken from skillet and set aside
6
Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender
7
Stir in the minced garlic and saute until the aroma is strong
8
Mix in half of the pico de gallo and chicken breast meat
9
Set aside; keep warm
10
In a heavy skillet, heat one flour tortilla
11
Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture
12
Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla
13
When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side
14
Remove quesadilla from skillet and cut into quarters
15
Repeat with remaining ingredients
16
Serve quesadillas with sour cream and remaining pico de gallo