Quesadillas with Pico de Gallo
2 tablespoons olive oil
12 large flour totillas
3 cups grated cheese
2 lbs skinless chicken breasts
2 pkg taco seasoning
butter for frying
1 yellow bell pepper seeded & sliced strips
1 bell pepper seeded & sliced strips
1 large onion sliced
Pico de Gallo
3 red onions
2 cups cilantro leaves chopped
12 roma tomatoes
2 oz. white vinegar
salt, pepper, 1 tablespoon fresh diced garlic
Dice chicken into cubes, place in skillet with olive oil, salt and pepper and taco seasoning. Cook until done.
Set cooked chicken aside. In skillet place onions and peppers and cook until done, remove and set aside.
In Skillet or griddle on medium heat, place a flour tortilla in skillet, build the quesadillas by laying grated
cheese on tortilla, and arrange cooked chicken & peppers, finish layers with some more cheese. Top with a
second tortilla. When tortilla is golden on the first side, Carefully flip Quesadilla to the other side adding
additional butter. Finish cooking second side until golden. Repeat with remaining filling and tortillas.
Cut each quesadilla into wedges and serve with Pico de Gallo.
Pico de Gallo
In large bowl dice up onions and tomatoes, chop up cilantro and place in bowl. Add white vinegar, salt &
pepper, diced garlic.
Add more or less seasoning to your taste.
Serve Quesadillas topped with Pico de Gallo