Zesty Pico de Gallo Chicken Quesadillas

Welcome to a delightful culinary adventure with our Pico de Gallo Chicken Quesadillas! This exquisite recipe merges the vibrant flavors of fresh pico de gallo with tender, sautéed chicken breast, all encased within the warm embrace of golden flour tortillas. Perfect for a weeknight dinner or a festive gathering, these quesadillas promise to captivate your taste buds and leave your guests craving for more. Here’s a comprehensive guide to preparing this savory dish that’s sure to become a favorite in your kitchen.

Pico de Gallo Chicken Quesadillas Recipe

Total Time: 55 minutes
Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 4
Calories per Serving: 332.5 kcal

Description

Flour tortillas filled with chicken breast, onions, peppers, pico de gallo, and Monterey Jack cheese. This Mexican-inspired dish combines the freshness of homemade pico de gallo with the savory richness of chicken and cheese, making it a delectable option for any meal.

Ingredients

For the Pico de Gallo:

• 1 tomato, chopped
• 1/2 onion, chopped
• 1 lime, juiced
• 1 tablespoon fresh cilantro, chopped
• 1/2 teaspoon salt
• Pepper to taste

For the Quesadillas:

• 1 boneless skinless chicken breast half
• 1 onion, sliced
• 1 green bell pepper, sliced
• 1 clove garlic, minced
• 1/2 tablespoon olive oil, plus an additional 1/2 tablespoon for sautéing vegetables
• 12-inch flour tortillas
• 2 cups Monterey Jack cheese, shredded
• Salt and pepper to taste
• Sour cream, for serving

Instructions

1. Prepare the Pico de Gallo:

   • In a small bowl, combine the chopped tomato, chopped onion, lime juice, fresh cilantro, salt, and pepper. Mix well to combine all the ingredients.
   • Set the pico de gallo aside to allow the flavors to meld together.

2. Cook the Chicken:

   • Heat 1/2 tablespoon of olive oil in a large skillet over medium heat.
   • Add the chicken breast and cook until it is fully cooked through and the juices run clear. This should take about 7-10 minutes.
   • Remove the chicken from the skillet and set it aside. Once cooled slightly, shred or slice the chicken into bite-sized pieces.

3. Sauté the Vegetables:

   • In the same skillet, add the remaining 1/2 tablespoon of olive oil and heat over medium heat.
   • Add the sliced onion and green bell pepper. Sauté until they become tender and slightly caramelized, about 5-7 minutes.
   • Stir in the minced garlic and continue to sauté for an additional 1-2 minutes until the garlic is fragrant.

4. Combine the Chicken and Vegetables:

   • Add the shredded chicken back into the skillet with the sautéed vegetables.
   • Stir in half of the prepared pico de gallo. Mix well and cook for another 2-3 minutes to allow the flavors to meld.
   • Set this mixture aside and keep it warm.

5. Assemble the Quesadillas:

   • In a heavy skillet or griddle, heat one flour tortilla over medium heat.
   • Spread 1/2 of the shredded Monterey Jack cheese evenly over the tortilla.
   • Add the chicken and vegetable mixture on top of the cheese layer.
   • Sprinkle the remaining cheese over the chicken mixture and top with another flour tortilla.
   • Cook until the bottom tortilla is golden brown and crispy, about 3-4 minutes.
   • Carefully flip the quesadilla and cook the other side until it is also golden brown and the cheese is fully melted, about another 3-4 minutes.

6. Serve the Quesadillas:

   • Remove the quesadilla from the skillet and cut it into quarters.
   • Serve hot, accompanied by the remaining pico de gallo and a dollop of sour cream on the side.

Nutritional Information (Per Serving)

• Calories: 332.5 kcal
• Fat: 14.4 g
• Saturated Fat: 5.3 g
• Cholesterol: 35.4 mg
• Sodium: 485.7 mg
• Carbohydrates: 35.5 g
• Fiber: 3.3 g
• Sugar: 3.8 g
• Protein: 15.6 g

Tips and Variations

Enhance the Flavor:

• For an added kick, consider adding finely chopped jalapeños or a dash of hot sauce to the pico de gallo.
• Marinate the chicken breast in lime juice, garlic, and cumin for at least 30 minutes before cooking to infuse it with extra flavor.

Cheese Choices:

• While Monterey Jack cheese is recommended for its meltability and mild flavor, you can experiment with other cheeses like cheddar, queso blanco, or a Mexican blend.

Vegetable Add-ins:

• Feel free to include additional vegetables such as diced tomatoes, sliced mushrooms, or even spinach to the chicken and vegetable mixture for added nutrients and flavors.

Make it Spicy:

• If you love heat, add some cayenne pepper or chipotle powder to the chicken seasoning. Alternatively, sprinkle some red pepper flakes into the cheese for a spicy surprise.

Serving Suggestions

These Pico de Gallo Chicken Quesadillas pair beautifully with a variety of sides and accompaniments:

Classic Mexican Sides:

• Guacamole: Serve with a side of creamy guacamole to add richness and depth to each bite.
• Mexican Rice: A portion of flavorful Mexican rice can complement the quesadillas perfectly.
• Refried Beans: These add a hearty element to the meal, making it more filling and satisfying.

Refreshing Beverages:

• Margaritas: A classic lime margarita or a fruity variation like mango or strawberry can make for a festive pairing.
• Horchata: This traditional Mexican rice drink is sweet and refreshing, balancing the savory flavors of the quesadillas.
• Agua Fresca: Opt for a light and refreshing drink made from fresh fruits, such as watermelon or pineapple.

Frequently Asked Questions

Can I make these quesadillas ahead of time?

• Yes, you can prepare the chicken and vegetable mixture in advance and store it in the refrigerator for up to 2 days. When ready to serve, assemble the quesadillas and cook them as directed.

What can I use instead of flour tortillas?

• If you prefer a different type of tortilla, corn tortillas can be used, though they are smaller and might require a different cooking approach. Whole wheat tortillas are another healthy alternative.

Can I use pre-cooked chicken?

• Absolutely. Using pre-cooked chicken, such as rotisserie chicken, can save time. Simply shred the chicken and follow the steps for combining it with the sautéed vegetables and pico de gallo.

Is there a vegetarian option?

• To make this recipe vegetarian, you can replace the chicken with black beans, sautéed mushrooms, or a mix of vegetables like zucchini and squash.

Conclusion

Our Pico de Gallo Chicken Quesadillas are a testament to the vibrant flavors and textures that Mexican cuisine offers. With each bite, you’ll experience the tangy zest of lime, the freshness of cilantro, the tender juiciness of chicken, and the gooey, melted delight of Monterey Jack cheese, all wrapped up in a perfectly crispy tortilla. This dish is not only delicious but also versatile, allowing for plenty of customization to suit your preferences. Whether you’re preparing a quick weeknight meal or entertaining guests, these quesadillas are sure to impress and satisfy. Enjoy your culinary creation and savor the love made visible through every delicious bite!