Ingredients
-
1
-
1/2
-
1
-
1
-
1/2
-
-
-
1
-
1
-
1/4
-
1/2
-
1
-
2
-
2
-
Directions
Pico de Gallo Chicken Quesadillas, Flour tortillas filled with chicken breast, onions, peppers, pico de gallo and Monterey Jack cheese , 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 used that Not the best substitute but it worked okay 🙂 Thanks
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Steps
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1
Done
|
In a Small Bowl, Combine the Tomato, Chopped Onion, Lime Juice, Cilantro, Jalapeno, Salt and Pepper. |
|
2
Done
|
Set the Pico De Gallo Aside. |
|
3
Done
|
2 in a Large Skillet, Heat 1/2 Tablespoon Olive Oil. |
|
4
Done
|
Add the Chicken Breast Meat, and Saute Until Cooked Through and Juices Run Clear. |
|
5
Done
|
Remove Chicken from Skillet, and Set Aside. |
|
6
Done
|
3 Put the Remaining 1/2 Tablespoon of Olive Oil in the Hot Skillet and Saute the Sliced Onion and Green Pepper Until Tender. |
|
7
Done
|
Stir in the Minced Garlic, and Saute Until the Aroma Is Strong. |
|
8
Done
|
Finally, Mix in Half of the Pico De Gallo and the Previously Sauteed Chicken Breast Meat. |
|
9
Done
|
Set This Mixture Aside; Keep Warm. |
|
10
Done
|
4 in a Heavy Skillet, Heat One Flour Tortilla. |
|
11
Done
|
Spread 1/2 of the Shredded Cheese on the Tortilla, and Top With the Chicken Mixture. |
|
12
Done
|
Sprinkle Remaining Cheese Over the Chicken, and Top With the Remaining Tortilla. |
|
13
Done
|
Flip, and Cook on the Opposite Side. |
|
14
Done
|
Remove Quesadilla from Skillet, and Cut Into Quarters. |
|
15
Done
|
Serve With Sour Cream and Remaining Pico De Gallo. |
