Description
Ever wanted to whip up a quick, flavor-packed dish that brings the vibrant tastes of Mexico to your table? Pico de Gallo Chicken Quesadillas are the perfect answer! These quesadillas combine juicy chicken, melty cheese, and a zesty homemade pico de gallo for a meal that’s crispy, cheesy, and oh-so-delicious.
Ingredients
Scale
- For the Pico de Gallo:
- 2 tomatoes, diced
- 1 onion, finely chopped
- 2 limes, juiced
- 2 tablespoons chopped fresh cilantro
- 1 jalapeño pepper, seeded and minced
- Salt and pepper, to taste
- For the Quesadillas:
- 2 tablespoons olive oil, divided
- 2 skinless, boneless chicken breast halves, cut into strips
- ½ onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 4 (12-inch) flour tortillas
- 1 cup shredded Monterey Jack cheese
- ¼ cup sour cream, for topping
Why These Ingredients Matter
- Tomatoes, Onion, Limes, Cilantro, Jalapeño: Create a fresh, zesty pico de gallo with a balance of tangy, spicy, and herbaceous flavors.
- Salt and Pepper: Enhance the pico de gallo and chicken filling.
- Olive Oil: Used for sautéing the chicken and veggies, adding a light richness.
- Chicken Breasts: Provide lean protein for a hearty filling.
- Onion and Green Bell Pepper: Add sweetness and crunch to the filling.
- Garlic: Brings aromatic depth to the sautéed mixture.
- Flour Tortillas: Serve as the crispy, golden base for the quesadillas.
- Monterey Jack Cheese: Melts beautifully, creating a gooey, cheesy texture.
- Sour Cream: Adds a creamy, cooling topping to balance the heat.
Substitutions and Variations
- Pico de Gallo: Use store-bought salsa or swap jalapeño with serrano for more heat or bell pepper for milder flavor.
- Chicken: Substitute with shrimp, ground beef, or tofu for vegetarian quesadillas.
- Tortillas: Use corn tortillas for gluten-free or whole wheat tortillas for extra fiber.
- Cheese: Swap Monterey Jack with cheddar, pepper jack, or a Mexican blend.
- Veggies: Add mushrooms, zucchini, or corn to the filling.
- Sour Cream: Use Greek yogurt or crema for a similar creamy topping, or skip for dairy-free.
- Spicy Kick: Add chili powder or cayenne to the chicken or extra jalapeño to the pico.
Instructions
Step 1: Make the Pico de Gallo
- In a small bowl, combine 2 diced tomatoes, 1 finely chopped onion, juice of 2 limes, 2 tablespoons chopped cilantro, 1 minced jalapeño (seeded), and salt and pepper to taste. Mix well and set aside.
Tip: Taste and adjust salt or lime juice for the perfect balance of flavors.
Step 2: Cook the Chicken
- Heat Oil: In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
- Sauté Chicken: Add 2 chicken breast halves (cut into strips) and cook until cooked through and juices run clear, about 5-7 minutes. Remove chicken from skillet and set aside.
Tip: Don’t overcrowd the skillet to ensure even cooking.
Step 3: Cook the Veggies
- Sauté Veggies: In the same skillet, add the remaining 1 tablespoon olive oil. Sauté ½ thinly sliced onion and 1 thinly sliced green bell pepper until tender, about 5 minutes.
- Add Garlic: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
- Combine: Mix in half of the pico de gallo and the cooked chicken. Stir to combine, then set aside and keep warm.
Tip: Reserve the other half of the pico de gallo for serving.
Step 4: Assemble and Cook the Quesadillas
- Heat Skillet: In a heavy skillet over medium heat, place one 12-inch flour tortilla.
- Add Filling: Spread ¼ cup shredded Monterey Jack cheese on the tortilla. Top with half the chicken-veggie mixture, then sprinkle another ¼ cup cheese over the filling. Place another tortilla on top.
- Cook: Cook until the bottom tortilla is lightly brown and the cheese starts to melt, about 2-3 minutes. Flip carefully and cook the other side for 2-3 minutes.
- Repeat: Repeat with the remaining tortillas, cheese, and filling to make two quesadillas.
- Cut: Remove each quesadilla from the skillet and cut into quarters using a knife or pizza cutter.
Tip: Use a spatula to flip the quesadilla gently to keep the filling inside.
Step 5: Serve
- Serve quesadillas hot with ¼ cup sour cream and the remaining pico de gallo on the side.