Chicken Quesadilla with Pico de Gallo
User Reviews
4.9
Chicken Quesadilla with Pico de Gallo
Description
This recipe starts by sautéing diced onion and bell pepper in oil until softened, then adding diced chicken breast to cook through. A flour tortilla is layered with shredded cheese before topping with the cooked chicken and vegetables. Folding the tortilla in half and frying on medium heat creates a crisp outer shell while melting the cheese inside, integrating flavors and textures.
The fresh Pico de Gallo salsa balances the warm quesadilla with diced tomatoes, minced onion, cilantro, jalapeno (optional for heat), lime juice, and seasoning. This salsa brings acidity and freshness, cutting through the richness of the cheese and chicken. Together, they form a flavorful meal that works for lunch or dinner.
Ingredients
- 1 flour tortillas 12 inch
- 80 grams cheese shredded
- 100 grams chicken breast (leftovers or see instructions above)
- ½ red bell pepper or green bell pepper
- 1/2 onion thinly sliced, small
- 2 tbsp vegetable oil
- 50 grams sour cream for topping
Pico de gallo
- ½ onion finely chopped
- 1 jalapeno pepper seeded and minced, optional
- 2 tomato diced
- 2 tbsp of cilantro fresh
- ½ lime juiced
- salt to taste
- black pepper to taste
Instructions
- Dice the onion and red pepper and cook them in a pan with a drizzle of oil.
- Dice the chicken breast and add it to the pan.
- Grate the cheese and put it on the tortilla. Top with the cooked chicken breast, onions, and peppers.
- Fold the tortilla in half and fry it in a hot pan over a medium heat on each side until it begins to brown on the outside and the cheese melts.
Pico de Gallo:
- In a bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set the Pico de Gallo aside for serving.
- Enjoy your delicious homemade chicken quesadillas with a side of fresh Pico de Gallo!
Notes
User Reviews
Overall Rating
4.9
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