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Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken quesadillas with pico de gallo. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Stir in the minced garlic, and saute until the aroma is strong.
Chicken Quesadillas with Pico de Gallo is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Chicken Quesadillas with Pico de Gallo is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook chicken quesadillas with pico de gallo using 16 ingredients and 6 steps. Here is how you can achieve it.
Active ingredients of Chicken Quesadillas with Pico de Gallo:
- Prepare 4 Tortillas or Rotis(I used roti)
- Prepare 150 gms Boneless chicken
- Take To taste Salt
- Make ready 1 tsp Pepper powder
- Make ready 2 tbsp virgin olive oil
- Make ready 1 tsp Taco seasoning
- Prepare 1/2 Capsicum sliced in strips
- Prepare 1 Onion sliced
- Prepare 1 Tomato sliced
- Get As required Butter for brushing
- Prepare 2 tbsp diced onions
- Take 2 tbsp diced tomatoes
- Take 2 tbsp lemon juice
- Prepare 1 tbsp chopped cilantro
- Prepare 1 jalapeno
- Prepare To taste salt For Pico de Gallo
To make it easy, pick up a rotisserie chicken and shred it at home as well as a premade pico de gallo. I know I was giving the. Chicken Fajita Quesadillas with Pico De Gallo Salsa are oohey gooey cheesy, spicy, colorful and amazing! Sprinkle the chicken with salt, pepper and taco seasoning.
How To Make Chicken Quesadillas with Pico de Gallo:
- Heat the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 3 minutes per side. Remove from the skillet and dice into cubes. Set aside.
- Add the remaining olive oil to the skillet over high heat. Throw in the onions and capsicums and tomatoes and cook until tender. Remove and set aside.
- Brush done butter in a separate tava over medium heat and lay a tortilla or roti in the tava. Then build the quesadillas by laying grated cheese on the bottom tortilla/roti, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla/roti.
- When the tortilla/roti is golden on the first side,brush some butter on the top tortilla/roti and carefully flip the quesadilla to the other side. Continue cooking until the second side is golden. Repeat with the remaining tortillas/rotis and fillings.
- For Pico de gallo dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.Now, slice jalapeno in half. With a spoon, scrape out the seeds. Dice the jalapenos very finely. Now dump the four ingredients into a bowl and add lemon juice and sprinkle some salt. Give it a good mix. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
- Cut each quesadilla into wedges and serve with Pico de Gallo.
Add the chicken to the skillet and saute over medium-high heat until done. Plate dish as pictured on front of card, cutting quesadillas into quarters and. Pico De Gallo: In a small bowl, combine tomatoes, onion, lime juice, coriander, fresh chilli, salt and pepper. Add chicken and saute until cooked through and juices run clear. Remove chicken from pan and set aside.
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