Pico de gallo chicken quesadillas

    55 min

    Flour tortillas filled with chicken breast, onions, peppers, pico de gallo and cheese.

    922 people made this

    Serves: 4 

    • 2 tomatoes, diced
    • 1 onion, finely chopped
    • 2 limes, juiced
    • 2 tablespoons chopped fresh coriander
    • 1 fresh jalapeno or green chilli, seeded and minced
    • salt and pepper to taste
    • 2 tablespoons olive oil, divided
    • 2 skinless, boneless chicken breast fillets - cut into strips
    • 1/2 onion, thinly sliced
    • 1 green pepper, thinly sliced
    • 2 cloves garlic, minced
    • 4 flour tortillas
    • 150g grated mature Cheddar cheese
    • 4 tablespoons soured cream, for topping

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. For the pico de gallo: In a small bowl, combine tomatoes, onion, lime juice, coriander, fresh chilli, salt and pepper. Set aside.
    2. In a large frying pan, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from pan and set aside.
    3. Put the remaining 1 tablespoon of olive oil in the hot pan and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
    4. In a clean, heavy frying pan, heat one flour tortilla. Spread 4 tablespoons of the grated cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 4 tablespoons cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove the quesadilla from the frying pan and cut into quarters. Repeat with the remaining ingredients. Serve quesadillas with soured cream and remaining pico de gallo.

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    Reviews in English (694)


    These quesadillas taste really fresh and are so easy to make. My partner loved them. Thanks for the great recipe!  -  03 Jun 2011


    Something else. I served it with a dollop of freshly made Guacamole, as well as the soured cream  -  03 Jun 2011


    I made vegetarian versions of these and they were absolutely delicious! I replaced the chicken with pinto beans (I know, they're not quite the same, but we got our protein...) and used red peppers instead of green ones. I also made a second batch using feta cheese rather than cheddar, they went down very well and were tasty in a lunch box the next day :-p Will definitely be making these again!  -  21 Oct 2012