Zesty Pico de Gallo Chicken Quesadillas
Savor the delightful fusion of flavors in these Zesty Pico de Gallo Chicken Quesadillas. Soft, warm flour tortillas are generously filled with tender strips of boneless, skinless chicken breast sautéed to perfection and combined with vibrant onions and green bell peppers. Each bite bursts with the freshness of homemade pico de gallo—the blend of juicy diced tomatoes, crisp onions, zesty lime juice, and a hint of jalapeño. Finished off with gooey Monterey Jack cheese that melts beautifully, these quesadillas offer a satisfying crunch with a creamy texture that’s perfect for dipping in sour cream. Ideal for a quick weeknight dinner or a festive gathering with friends and family, these quesadillas are sure to impress.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Tomato
1 (diced)
Onion
1/2 (finely chopped)
Lime
1 (juiced)
Fresh cilantro
1 tablespoon (chopped)
Jalapeno pepper
1/2 (seeded and minced)
Salt
to taste
Pepper
to taste
Olive oil
1 tablespoon
Boneless skinless chicken breast
1 (cut into strips)
Onion
1/4 (thinly sliced)
Green bell pepper
1/2 (thinly sliced)
Garlic
1 clove (minced)
Flour tortillas
2 (12-inch)
Monterey Jack cheese
2 ounces (shredded)
Sour cream
2 tablespoons (for topping)
Instructions
1
In a small bowl, combine diced tomatoes, finely chopped onion, lime juice, cilantro, minced jalapeno, and a pinch of salt and pepper to create the pico de gallo. Mix well and set aside.
2
In a large skillet, heat 1/2 tablespoon of olive oil over medium heat. Add the chicken strips and season with salt and pepper. Sauté until the chicken is cooked through and no longer pink in the center, about 5-7 minutes. Remove the chicken from the skillet and keep warm.
3
In the same skillet, add the remaining 1/2 tablespoon of olive oil and sauté the sliced onion and green bell pepper until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
4
Combine the sautéed vegetables with the cooked chicken and half of the pico de gallo mixture. Mix well to combine and set aside, keeping it warm.
5
In a heavy skillet over medium heat, place one flour tortilla, and sprinkle half of the shredded Monterey Jack cheese over it. Spread the chicken and vegetable mixture evenly on top of the cheese. Add the remaining cheese over the filling and top with the second tortilla.
6
Carefully flip the quesadilla after about 3-4 minutes or until golden brown and the cheese is melted. Cook for another 2-3 minutes on the other side.
7
Remove the quesadilla from the skillet, and let it cool for a minute before cutting into quarters. Serve warm with sour cream and the remaining pico de gallo on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Zesty Pico de Gallo Chicken Quesadillas?
They are a flavorful fusion dish featuring flour tortillas filled with sautéed chicken breast, onions, green bell peppers, Monterey Jack cheese, and fresh homemade pico de gallo.
What type of chicken should I use for this recipe?
The recipe calls for one boneless, skinless chicken breast cut into strips.
How do I prepare the chicken?
Sauté the chicken strips in olive oil over medium heat for 5-7 minutes until they are cooked through and no longer pink.
What ingredients are in the homemade pico de gallo?
The pico de gallo consists of diced tomato, finely chopped onion, lime juice, fresh cilantro, minced jalapeno, salt, and pepper.
What type of cheese is best for these quesadillas?
Monterey Jack cheese is recommended because it melts beautifully and provides a creamy texture.
What size of flour tortillas is used?
The recipe suggests using 12-inch flour tortillas.
How many tortillas are needed for one large quesadilla?
You will need two 12-inch flour tortillas to assemble one full quesadilla.
What vegetables are sautéed with the chicken?
Thinly sliced onion and green bell pepper are sautéed along with minced garlic.
When should I add the garlic to the pan?
Add the minced garlic after the onion and bell peppers have softened, and cook for an additional minute until fragrant.
How do I assemble the quesadilla in the skillet?
Place one tortilla in the skillet, sprinkle half the cheese, add the chicken and vegetable mixture, top with the remaining cheese, and then the second tortilla.
How long does it take to cook the quesadilla?
Cook the first side for 3-4 minutes until golden brown, then flip and cook the other side for another 2-3 minutes.
How do I know when the quesadilla is ready?
It is ready when the tortillas are golden brown and the Monterey Jack cheese is completely melted.
What is the best way to serve these quesadillas?
Serve them warm, cut into quarters, with sour cream and the remaining pico de gallo on the side.
How many servings does this recipe make?
This recipe creates one large 12-inch quesadilla which is typically cut into four quarters.
Is this recipe spicy?
It has a zesty kick from the jalapeno in the pico de gallo, but you can control the heat by adjusting the amount of pepper used.
What kind of oil is used for sautéing the ingredients?
The recipe uses olive oil for both the chicken and the vegetable sauté.
How much sour cream is recommended for topping?
The recipe suggests using 2 tablespoons of sour cream for topping or dipping.
Can I use a different color of bell pepper?
The recipe specifies a green bell pepper, but you can substitute other colors like red or yellow for a sweeter flavor.
Do I need to seed the jalapeno?
Yes, the recipe suggests seeding and mincing the jalapeno for the pico de gallo.
Should I let the quesadilla cool before cutting?
Yes, let the quesadilla cool for about a minute before cutting to allow the cheese to set slightly.
What preparation is needed for the onion in the pico de gallo?
The onion for the pico de gallo should be finely chopped.
How is the onion prepared for the filling?
The filling onion should be thinly sliced rather than finely chopped.
What makes these quesadillas 'zesty'?
The combination of fresh lime juice, cilantro, and jalapeno in the pico de gallo provides the zesty flavor profile.
Can I make the pico de gallo in advance?
Yes, mixing the pico de gallo ahead of time allows the flavors to meld together.
What texture can I expect from this dish?
It offers a satisfying crunch from the toasted tortilla and a creamy texture from the melted cheese.
Is this a good recipe for a weeknight dinner?
Yes, it is described as an ideal quick weeknight dinner or perfect for festive gatherings.
How much cilantro is used?
The recipe uses 1 tablespoon of chopped fresh cilantro.
Can I use corn tortillas instead of flour?
While the recipe specifies 12-inch flour tortillas, you could use corn tortillas, though they are usually smaller and less pliable.
What is the first step in the instructions?
The first step is to create the pico de gallo by combining tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper.
How much Monterey Jack cheese is needed?
You will need 2 ounces of shredded Monterey Jack cheese.