Pico de Gallo Chicken Quesadillas

Name: Pico de Gallo Chicken Quesadillas
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 12-inchs (12 inch) flour tortillas; 2 Tbsps chopped fresh cilantro; 2 cloves garlic, minced; 1 green bell pepper, thinly sliced; 1 jalapeno pepper, seeded and minced; 2 limes, juiced; 237 milliliters shredded Monterey Jack cheese; 2 Tbsps olive oil, divided; 1 onion, thinly sliced; 4 servings salt and pepper to taste; 2 skinless, boneless chicken breast halves - cut into strips; 59 milliliters sour cream, for topping; 2 tomatoes, diced

Pico de Gallo Chicken Quesadillas requires roughly 55 minutes from start to finish. This recipe covers 27% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 632 calories, 29g of protein, and 28g of fat per serving. This recipe serves 4. A mixture of flour tortillas, onion, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. This recipe is typical of Mexican cuisine.

Instructions

In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.

Ingredients you will need

Salt And Pepper

Lime Juice

Cilantro

Jalapeno Pepper

Tomato

Onion

Equipment you will use

Bowl

In a large skillet, heat 1 tablespoon olive oil.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add chicken and saute until cooked through and juices run clear.

Ingredients you will need

Whole Chicken

Remove chicken from skillet and set aside.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

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 until the aroma is strong.

Ingredients you will need

Minced Garlic

Green Pepper

Olive Oil

Onion

Equipment you will use

Frying Pan

Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.

Ingredients you will need

Chicken Breast Meat

Pico De Gallo

In a heavy skillet, heat one flour tortilla.

Ingredients you will need

Flour Tortilla

Equipment you will use

Frying Pan

Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture.

Ingredients you will need

Shredded Cheese

Tortilla

Whole Chicken

Spread

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.

Ingredients you will need

Tortilla

Whole Chicken

Cheese

Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients.

Equipment you will use

Frying Pan

Serve quesadillas with sour cream and remaining pico de gallo.

Ingredients you will need

Pico De Gallo

Sour Cream

Equipment

Bowl

Frying Pan

Ingredients

Servings:

412-inchs

(12 inch) flour tortillas 2Tbsps

chopped fresh cilantro 2cloves

garlic, minced 1

green bell pepper, thinly sliced 1

jalapeno pepper, seeded and minced 2

limes, juiced 237milliliters

shredded Monterey Jack cheese 2Tbsps

olive oil, divided 1

onion, thinly sliced 4servings

salt and pepper to taste 2

skinless, boneless chicken breast halves - cut into strips 59milliliters

sour cream, for topping 2

tomatoes, diced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.

Archery Summit Willamette Valley Pinot Noir

Fiercely aromatic, this wine boldly blends a pair of unique Willamette Valley subappellations under a single cork. Its presence is immediately felt in the form of a perfume-driven and penetrating aroma of fennel, mulberry, and dried anise. On the palate, the Pinot Noir is firm and vivid, with an abundance of bramble and wild huckleberry notes.Fusing the elegance of the Dundee Hills, the raw muscle of the Eola-Amity Hills, and the dark-fruited nature of Shea Vineyard, this wine epitomizes the spirit of the valley. With slightly firm tannins and an underlying brightness, it is a full, balanced, and deservedly outspoken Pinot Noir. The remarkable 2018 vintage celebrates balance, texture, and intense color, and this wine neatly expresses all of the above.