Recipe Pico de Gallo Chicken Quesadillas (Chicken)

Required Ingredients:

• 1 tomato, diced
• 1/2 onion, finely chopped
• 1 lime, juiced
• 1 tablespoon chopped fresh cilantro
• 1/2 jalapeno pepper, seeded and minced
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast halves - cut into strips
• 1/4 onion, thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1 clove garlic, minced
• 2 (12 inch) flour tortillas
• 2 ounces shredded Monterey Jack cheese
• salt and pepper to taste
• 2 tablespoons sour cream, for topping

Preparing/Cooking:

• In a small bowl, combine the tomato, chopped onion, lime juice, cilantro, jalapeno, salt and pepper.
• Set the pico de gallo aside.
• In a large skillet, heat 1/2 tablespoon 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 1/2 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.
• Finally, mix in half of the pico de gallo and the previously sauteed chicken breast meat.
• Set this mixture aside; keep warm.
• In a heavy skillet, heat one flour tortilla.
• Spread 1/2 of the shredded cheese on the tortilla, and top with the chicken mixture.
• Sprinkle remaining cheese over the chicken, and top with the remaining tortilla.
• Flip, and cook on the opposite side.
• Remove quesadilla from skillet, and cut into quarters.
• Serve with sour cream and remaining pico de gallo.

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