Pico De Gallo Chicken Quesadillas

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tomato, diced
• 1/2 onion, finely chopped
• 1 lime, juiced
• 1 tablespoon chopped fresh cilantro
• 1/2 jalapeno pepper, seeded and minced
• salt
• pepper
• 1 tablespoon olive oil
• 1 boneless skinless chicken breast half, cut into strips
• 1/4 onion, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1 clove garlic, minced
• 2 12-inch flour tortillas
• 2 ounces shredded monterey jack cheese
• salt
• pepper
• 2 tablespoons sour cream, for topping

Recipe

• 1 in a small bowl, combine the tomato, chopped onion, lime juice, cilantro, jalapeno, salt and pepper.
• 2 set the pico de gallo aside.
• 3 2 in a large skillet, heat 1/2 tablespoon olive oil.
• 4 add the chicken breast meat, and saute until cooked through and juices run clear.
• 5 remove chicken from skillet, and set aside.
• 6 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 stir in the minced garlic, and saute until the aroma is strong.
• 8 finally, mix in half of the pico de gallo and the previously sauteed chicken breast meat.
• 9 set this mixture aside; keep warm.
• 10 4 in a heavy skillet, heat one flour tortilla.
• 11 spread 1/2 of the shredded cheese on the tortilla, and top with the chicken mixture.
• 12 sprinkle remaining cheese over the chicken, and top with the remaining tortilla.
• 13 flip, and cook on the opposite side.
• 14 remove quesadilla from skillet, and cut into quarters.
• 15 serve with sour cream and remaining pico de gallo.