Pico De Gallo Chicken Quesadillas
Quesadillas are like grilled cheese sandwiches. But in addition to cheese, you can put practically anything in a quesadilla. Onion, red peppers, beans, corn, spinach, chicken, steak, pulled pork, sautéed shrimp….
These chicken quesadillas are great for lunch or a snack. This recipe makes enough for four quesadillas.
Marinate chicken breasts with taco seasoning and olive oil.
Remove chicken from marinade and grill until cooked through.
Cut chicken into strips.
Combine tomatoes, onion, jalapeño peppers, cilantros, and lime juice, for pico de gallo in a small bowl; Stir until evenly distributed.
Spray a 10-inch nonstick skillet with cooking spray; heat over medium heat. Take one large flour tortilla and place it in the pan.
Sprinkle with a 1/2 cup of cheese.
Arrange 1/4 of the chicken on half of the tortilla.
Top with 3 tablespoons pico de gallo.
Fold the tortilla in half to cover filling. Cook uncovered for 3 to 4 minutes, using a spatula, carefully flip the quesadilla over and cook until golden brown on both sides.
Slide the quesadilla from the pan onto a cutting board. Cut quesadillas into wedges.
Ingredients:
- 1 pound skinless, boneless chicken breast
- 1/2 tablespoon taco seasoning
- 1/2 tablespoon oil
- cooking spray
- 4 (10 inch) flour tortillas (use brown rice tortillas or any other GF tortillas for a gluten-free diet.)
- 1 (8 ounce) package shredded cheddar cheese
- 1 (8 ounce) package shredded monterey jack cheese
- Guacamole, for serving (optional)
- Sour cream, for serving (optional)
Ingredients for Pico De Gallo:
- 4 roma tomatoes, seeded and finely chopped (about 2 cups)
- 1 small white onion, finely chopped (about 1/2 cup)
- 1/4 cup cilantro, chopped
- 2 jalapeno peppers, seeded and finely chopped
- 1 lime, juiced
- Salt
Directions:
1- Slice chicken breast in smaller pieces. Season chicken with taco seasoning and 1/2 tablespoon oil. Let it marinate for 30 minutes.
2- Combine all the ingredients for pico de gallo in a small bowl; Stir until evenly distributed. Cover and refrigerate for at least 30 minutes to blend the flavors.
3- Preheat Grill. Remove chicken from marinade and grill until cooked through. Remove from heat and cut chicken into strips, set aside.
4- Combine the cheeses in a medium bowl.
5- Spray a 10-inch nonstick skillet with cooking spray; heat over medium heat.
6- Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times. Sprinkle 1/2 cup cheese on top. Layer half of the tortilla with 1/4 of the chicken strips and 3 tablespoons pico de gallo . Fold the tortilla in half to cover filling.
7- Cook uncovered for 3 to 4 minutes, using a spatula, carefully flip the quesadilla over and cook until golden brown on both sides.
8- Slide the quesadilla from the pan onto a cutting board.
9- Repeat with remaining tortillas, cheese, chicken and pico de gallo.
10- To serve, cut quesadillas into wedges. Serve with sour cream. guacamole and, if desired, additional pico de gallo.
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