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.
- 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
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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