Ingredients
Directions
- In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
- In a large skillet, heat 1 TB olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
- Put the remaining 1 TB 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.
- Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
- Spray a heavy skillet with cooking spray and heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture.
- Sprinkle another 1/4 cup 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 quesadilla from skillet and cut into quarters. Repeat with remaining ingredients.
- Serve quesadillas with sour cream, avocados, and the remaining pico de gallo.