Pico de Gallo Chicken Quesadillas

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Servings: 2
Prep Time: 25 minutes
Cook Time: 30 minutes
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Copyright 2009 Allrecipes.com; by Tony Cortez


A fresh tomato-onion relish combines with jack cheese and a saute of chicken, onion and green pepper to fill these grilled tortilla sandwiches.




1 package Foster Farms Boneless Skinless Breast Steaks, cut into stirps

1 tablespoon olive oil

1/4  onion, thinly sliced

1/2  green bell pepper, thinly sliced

1 clove garlic, minced

2 (12 inch) flour tortillas

2 ounces shredded Monterey Jack Cheese

  salt and pepper to taste

2 tablespoons sour cream, for topping


Pico de Gallo

1  tomato, diced

1/2  onion, finely chopped

1  lime, juiced

1 tablespoon chopped fresh cilantro

1/2  jalapeno pepper, seeded and minced

  salt and pepper to taste


1/11/2006 Reviewed by gloria

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1. In a small bowl, combine the tomato, chopped onion, lime juice, cilantro, jalapeno, salt and pepper. Set the pico de gallo aside.

2. In a large skillet, heat 1/2 tablespoon olive oil. Add the chicken breast meat, and saute until cooked through and juices run clear. Remove chicken from skillet, and set aside.

3. Put the remaining 1/2 tablespoon 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. Finally, mix in half of the pico de gallo and the previously sauteed chicken breast meat. Set this mixture aside; keep warm.

4. In a heavy skillet, heat one flour tortilla. Spread 1/2 of the shredded cheese on the tortilla, and top with the chicken mixture. Sprinkle remaining cheese over the chicken, and top with the remaining tortilla. Flip, and cook on the opposite side. Remove quesadilla from skillet, and cut into quarters. Serve with sour cream and remaining pico de gallo.


Calories   692 cal
Total Fat   28.5 g
Cholesterol   65 mg
Sodium   757 mg
Carbohydrates   78.5 g
Fiber   6.9 g
Protein   31.5 g


Quick Cook
30 minutes or less
Click here for recipes from the 2010 Foster Farms Fresh Chicken Cooking Contest!


Kid Friendly
Low Fat
Main Dish
Side Dish
Soup or Stew
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times area GUIDE ONLY.