Recipe Categories
Tex Mexican
Poultry Quesadillas

James's Chicken Breast Pico De Gallo Quesadillas

1 x tomato finely diced
1/2 x yellow onion finely diced
1 x lime juiced
1 tbl fresh cilantro finely chopped
1/2 x jalapeno pepper finely diced
    salt and pepper to taste
4 x flour tortillas (12 inch)
4 oz skinless boneless chicken breast julienned
1/2 x yellow onion julienned
1 x green bell pepper julienned
2 tbl pico de gallo (see directions)
2 x cloves garlic minced
2 oz Monterey Jack cheese shredded
1/2 tbl olive oil
    salt and pepper to taste
    sour cream for garnish
    pico de gallo for garnish

 Method :
1 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.
2 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.
3 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.
4 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.