Muchas Gracias to the Sisterscafe.blogspot.com for use of their photo. Mine was definitely not as pretty but still delicious. And yes, we have Napoleon Dynamite on the brain. Things could be worse.
Basically, you're going to make your own pico de gallo to use IN the quesadillas and as a delicious garnish.
2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 Tbsp. chopped fresh cilantro
1 jalapeno pepper, seeded and minced (optional - hot peppers and I don't get along)
salt and pepper to taste
2 Tbsp. olive oil, divided
2 skinless, boneless chicken breast halves, cut into strips (Hello! Rotisserie chicken!)
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 in.) flour tortillas
1 c. shredded Monterey Jack cheese
1/4 c. sour cream, for topping
In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside. In a large skillet, heat 1 Tbsp. olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside. Put the remaining 1 Tbsp. 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. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm. In a heavy skillet, heat one flour tortilla. Spread 1/4 c. shredded cheese on the tortilla and top with 1/2 the chicken mixture (to taste). Sprinkle another 1/4 c. 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. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.
Printable Recipe.
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