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