Easy Pico de Gallo Chicken Quesadillas

September 10, 2011

These pico de gallo chicken quesadillas are an easy and flavorful dish.  Pico de gallo is a classic Mexican salsa made with chopped tomatoes, onions, lime juice, and cilantro (sometimes there is the addition of jalapeno for a spicy kick).  I like to make these quesadillas with leftover meat from a roasted chicken.  This is a quick and easy dish that can be put on the table in under 30 minutes.

Pico de Gallo Chicken Quesadilla


1 tomato finely diced
1/2 yellow onion finely diced
1 lime juiced
1 tablespoon fresh cilantro finely chopped
1/2 jalapeno pepper finely diced
salt and pepper to taste
4 flour tortillas (12 inch)
1/2 yellow onion julienned
2 tablespoons pico de gallo (see directions)
2 ounces Monterey Jack cheese shredded
1/2 tablespoon olive oil
salt and pepper to taste
sour cream for garnish
pico de gallo for garnish
To Make Pico De Gallo: Combine the tomato, onion, fresh lime juice, fresh cilantro, fresh jalapeno and salt and pepper to taste. Mix all together.
 In a large skillet (cast iron if possible), heat 1/4 tablespoon of the olive oil. Add the chicken breast meat and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
Put the remaining 1/4 tablespoon of olive oil in the hot skillet and saute the onion until tender. Add the green bell pepper and saute until tender. Add the minced garlic and saute until the aroma is strong; add the pico de gallo and the previously sauteed chicken breast meat. Stir all together. Set this mixture aside; keep warm.
Clean the skillet; heat one flour tortilla in it. Spread 1/2 of the shredded cheese on the tortilla and add the chicken mixture. Add the remaining cheese and top with the remaining tortilla. Flip and grill on the opposite side. Make sure both sides are equally grilled. Remove quesadilla from skillet and cut into quarters. Serve with sour cream and pico de gallo, if desired.

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