Pico de Gallo Chicken Quesadillas

Ingredients

• 2 Tomatoes
• • 1 Onion
• 2 Limes
• 2 TBs Fresh Cilantro
• 1 Jalapeno Pepper
• Salt and Pepper
• 2 TBs Olive Oil
• 2 Skinless, boneless chicken breast halves
• 1 Green Bell Pepper
• 2 Cloves Garlic
• 4 (12 inch) Flour Tortillas
• 1 cup Monterey Jack
• Sour Cream and Avocado (Optional)

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.