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Chicken Quesadilla with Pico de Gallo

Cheesy chicken quesadillas served with a fresh, tangy pico de gallo.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Servings: 1 servings

Ingredients

  • 1 12-inch flour tortilla
  • 80 grams shredded cheese
  • 100 grams chicken breast cooked or leftover
  • 1/2 red or green bell pepper
  • 1/2 small onion thinly sliced for cooking
  • 2 tbsp vegetable oil
  • 50 grams sour cream for topping
  • 1/2 onion finely chopped for pico de gallo
  • 1 jalapeno pepper seeded and minced (optional)
  • 2 tomatoes diced
  • 2 tbsp fresh cilantro
  • 1/2 lime juiced
  • salt to taste
  • black pepper to taste

Instructions

  • Prepare ingredients: thinly slice 1/2 small onion and half a bell pepper; dice the chicken breast; grate the cheese; dice the tomatoes and finely chop 1/2 onion for the pico.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the sliced onion and bell pepper and cook until softened, about 4–6 minutes.
  • Add the diced chicken to the skillet with the cooked vegetables and cook until heated through and lightly browned, about 3–5 minutes; season with salt and pepper to taste.
  • Make the pico de gallo: in a mixing bowl combine the diced tomatoes, finely chopped 1/2 onion, minced jalapeño (if using), cilantro, lime juice, and salt and pepper to taste; stir and set aside.
  • Assemble the quesadilla: heat the skillet over medium heat and add the remaining 1 tablespoon oil or wipe the pan with oil. Place a 12-inch tortilla in the skillet, sprinkle half the shredded cheese over one side, top with the cooked chicken and vegetables, then sprinkle the remaining cheese on top.
  • Fold the tortilla in half and cook until the bottom is golden brown and the cheese begins to melt, about 2–3 minutes; flip and cook the other side until golden and the cheese is fully melted, another 2–3 minutes.
  • Remove the quesadilla from the skillet, let rest 1 minute, then slice into wedges. Serve topped with sour cream and the pico de gallo.

Equipment

  • large skillet or frying pan
  • Mixing Bowl
  • Cutting Board
  • chef's knife
  • Grater
  • Spatula
  • Measuring spoons

Notes

  • Use leftover cooked chicken to save time.
  • Adjust jalapeño amount to control heat.
  • Grate cheese fresh for better melt.