2 skinless, boneless chicken breast halves- cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 gloves garlic, minced
2 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping
Instructions
1. In a small bow, 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 sauteuntil the aroma is strong. Mix in half of the pico de gally and chicken breast meat. Set aside, keep warm.
4. In a heavy skillet, heat one flour tortilla. Spread 1/4 shredded cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flop quesadilla and cook on the opposite side. Remove guesadilla from skillet and cut into quarters. Repeat iwth remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.
Originally Submitted
2/8/2013
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