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How to Make Pico de Gallo Chicken Quesadillas - A Step-by-Step Guide

If you're a fan of Mexican cuisine, then you're in for a treat with this Pico de Gallo Chicken Quesadilla recipe. Pico de Gallo is a classic Mexican salsa made with fresh ingredients like tomatoes, onions, jalapenos, cilantro, and lime juice. When combined with tender, seasoned chicken and gooey cheese, it makes for a delicious and satisfying filling for quesadillas.

Quesadillas are a popular Mexican dish that are incredibly versatile and customizable. They consist of tortillas filled...

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Ingredients

  • 2 tomatoes, diced
  • 1 onion, finely chopped
  • 2 limes, juiced
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeno pepper, seeded and minced
  • salt and pepper to taste
  • 2 tablespoons olive oil, divided
  • 2 skinless, boneless chicken breast halves - cut into strips
  • ½ onion, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 4 (12 inch) flour tortillas
  • 1 cup shredded Monterey Jack cheese
  • ¼ cup sour cream, for topping

Information

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set pico de gallo aside.
  • In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
  • Put the remaining 1 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. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
  • In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

    • Nutrition

    673 cal.

    • Total Fat: 29g
    • Saturated Fat: 11g
    • Cholesterol: 65mg
    • Sodium: 979mg
    • Total Carbohydrate: 73g
    • Dietary Fiber: 7g
    • Total Sugars: 7g
    • Protein: 31g
    • Vitamin C: 47mg
    • Calcium: 418mg
    • Iron: 5mg
    • Potassium: 639mg

    Categories

    Chicken recipes
    Pico de gallo recipes
    Quesadilla recipes
    Mexican recipes
    Appetizer recipes