Pico de Gallo Chicken Quesadillas

Pico de Gallo Chicken Quesadillas

628

"Flour tortillas filled with chicken breast, onions, peppers, pico de gallo and Monterey Jack cheese."

Ingredients

55 m {{adjustedServings}} servings 673 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 673 kcal
  • 34%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 72.8g
  • 23%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 940 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
  2. 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.
  3. 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.
  4. 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.
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Reviews

628
  1. 891 Ratings

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Tony! This is an awesome recipe! Thanks! For anyone thinking of making this, here's a few suggestions: 1) Don't skip making the pico de gallo. . . that's what makes this recipe so good. The...

Senor Cortez--This is the best, by far, recipe I have ever tasted for Pico de Gallo. Combining it in a chicken quesadilla was a work of genius, or family background. Using fresh cilantro is im...

You CAN go back home again! I'm from Texas and sorely missed Tex-Mex food. This recipe is perfect and outperforms most restaurants easily. The pico de gallo stands alone and can be made as dip...