Pico de Gallo Chicken Quesadillas

This recipe was an experiment for us tonight...  a conglomeration of various recipes I saw online.  I'm happy to report it was a huge hit!  Plus, anything that includes fresh, homemade pico de gallo is divine in my book.  (Pico de gallo recipe from here.)

Pico de Gallo Chicken Quesadillas


Pico de gallo:
      1 c. diced tomatoes (remove seeds)
      1/3 c. diced red onion
      1 diced jalapeno (at least a Tbsp, but more if you prefer)
      1 Tbsp. minced garlic
      2 limes, juiced (about 1/3 c.)
      1 Tbsp. cilantro, plus extra for garnish
      Salt and pepper

2 boneless, skinless chicken breasts
Olive oil
1-2 packages of flour tortillas
1 bag of Monterey Jack-Cheddar shredded cheese blend
Sour cream (garnish - optional)


Make pico de gallo:
     Mix all ingredients in a bowl and stir well.
     Refrigerate to keep chilled.

Cook chicken:
     Cut chicken into bite-sized pieces.
     Heat 1-2 Tbsp. olive oil in skillet.
     Saute chicken pieces until cooked through (about 5-10 minutes).

Make quesadillas:
     Place 1 tortilla in a pan.
     Cover with cheese.
     Top with pico de gallo & chicken.
     Cover again with cheese.
     Place another tortilla on top.

Cook quesadillas until heated through, and cheese is all melted, flipping once.  (Only takes a couple of minutes in a hot pan.)
Remove from heat, slice into quarters, and serve with a dollop of sour cream (optional).

Enjoy remaining pico de gallo with tortilla chips.

Makes 6+ quesadillas.