Pico de Gallo Chicken Quesadillas
2 tomatoes, diced
1 onion, finely chopped
2 tablespoons chopped fresh cilantro
2 limes, juiced
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 green bell pepper, thinly sliced
1/2 onion, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping
4 Servings
In a bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper
Set aside
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
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
Mix in half of the pico de gallo and chicken breast meat
Set aside
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