Ingredients
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1 lime, juiced
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1 tomatoes, diced
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1/2 onion, finely chopped
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1 tablespoon chopped fresh cilantro
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1/2 jalapeno pepper, seeded and minced
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salt
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pepper
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1 tablespoon olive oil
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1/4 onion, thinly sliced
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1 clove garlic, minced
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2 ounces shredded monterey jack cheese
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salt
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pepper
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2 tablespoons sour cream, for topping
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1 boneless skinless chicken breast half, cut into strips
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1/2 green bell pepper, thinly sliced
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2 12-inch flour tortillas
Instructions
- In a small bowl, combine the tomato, chopped onion, lime juice, cilantro, jalapeno, salt and pepper.
- Set the pico de gallo aside.
- 2 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.
- 3 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.
- 4 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.