Manny’s Pico de Gallo Chicken Quesadillas
Makes 4 servings

Prep Time: 25 minutes
Cook Time: 30 minutes

Ingredients

Pico de Gallo

• 2 - tomato, diced
• 1 - onion, finely chopped
• 2 - lime, juiced
• 2 - Tablespoon chopped fresh cilantro
• 1 - jalapeno pepper, seeded and minced
• salt and pepper to taste

Quesadillas

• 1-1/2 - pounds Boneless Skinless Chicken Breast, cut into strips
• 2 - Tablespoon olive oil
• 1/2 - onion, thinly sliced
• 1 - green bell pepper, thinly sliced
• 2 - clove garlic, minced
• 4 - flour tortillas (12 inch)
• 4 - ounces shredded Monterey Jack Cheese
• salt and pepper to taste
• 1/4 - cup sour cream, for topping

Directions

1. In a small bowl, you want to add the tomato, chopped onion, lime juice, cilantro, jalapeno, salt and pepper. Lightly mix and set the Pico de Gallo aside.
2. Next, in a large skillet, you want to heat 1 tablespoon olive oil.
3. Now, add your chicken breast, and sauté until cooked through and juices run clear. Remove chicken from skillet, and set aside.
4. Put the remaining 1 tablespoon of olive oil in the hot skillet. You want to sauté the sliced onion and green pepper until tender.
5. Next, stir in the minced garlic, and sauté until the aroma is strong.
6. Finally, mix in half of the Pico de Gallo and the previously sautéed chicken breast meat.
7. Set this mixture aside; keep warm.
8. Now, in your heavy skillet, heat one flour tortilla.
9. On the tortilla, you want to spread 1/4 of the shredded cheese and top with the 1/2 of the chicken mixture.
10. Sprinkle 1/4 of the cheese over the chicken, and top with the second tortilla.
11. Flip, and cook on the opposite side.
12. Repeat for second quesadilla.
13. Remove quesadilla from skillet, and cut into quarters.
14. Serve with sour cream and remaining Pico de Gallo.