Pico de Gallo Chicken Quesadillas

Recipe View Prepare the Pico de Gallo: In a bowl, gently combine the diced tomatoes, chopped onion, lime juice, cilantro, jalapeno, salt, and pepper. Mix well and set aside to allow the flavors to meld. (Prep time: 15 minutes)

Recipe View Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and sauté until fully cooked and no longer pink inside. Remove the cooked chicken from the skillet and set aside. (Cook time: 8-10 minutes)

Recipe View Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the sliced onion and green bell pepper until they are tender-crisp. Stir in the minced garlic and cook until fragrant. (Cook time: 5-7 minutes)

Recipe View Combine Filling: Return the cooked chicken to the skillet with the sautéed vegetables. Mix in half of the prepared pico de gallo. Stir well to combine and keep warm. (Prep time: 2 minutes)

Recipe View Assemble and Cook Quesadillas: Heat a large, heavy skillet or griddle over medium heat. Place one flour tortilla in the skillet. Sprinkle 1/4 cup of shredded Monterey Jack cheese evenly over the tortilla, then top with half of the chicken mixture. Sprinkle another 1/4 cup of cheese over the chicken. Top with a second tortilla.

Recipe View Cook and Flip: Cook the quesadilla until the bottom tortilla is lightly golden brown and the cheese has begun to melt. Carefully flip the quesadilla and continue cooking until the second tortilla is golden brown and the cheese is fully melted and gooey. (Cook time per quesadilla: 4-6 minutes)

Recipe View Serve: Remove the cooked quesadilla from the skillet and let it rest briefly before cutting it into quarters. Repeat the process with the remaining ingredients to make the second quesadilla. Serve immediately with a dollop of sour cream and the remaining fresh pico de gallo.