These chicken quesadillas are yummy for a low-key summer dinner. This recipe comes from my friend TerriLyn. She brought them to a cooking club we had a few years ago and they won first place. :) I would highly recommend making them with those amazing Costco tortillas I was telling you about in this post. :) They made the quesadillas oh-so-good.
Hope you all in the U.S.A. had a wonderful Independence Day over the weekend. We’ve been listening to songs like “Yankee Doodle” and “The Star Spangled Banner” at our house. :) And with all this heat we’ve been playing in the blowup pool and the slip-’n-slide in the back yard. Quick and delicious dinners like this have been coming in handy!
Pico de Gallo Chicken Quesadillas
submitted by Erin ~ The Sisters Cafe
2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves – cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping
1. To make the pico de gallo salsa: 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.