Servings: 4 | Prep: 25m | Cooks: 30m | Total: 55m
Calories: 673 | Carbohydrates: 72.8g | Fat: 29.1g | Protein: 31g | Cholesterol:
2 tomatoes, diced 2 skinless, boneless
chicken breast halves – cut
into strips
1 onion, finely chopped 1/2 onion, thinly sliced
2 limes, juiced 1 green bell pepper, thinly
2 tablespoons chopped fresh
2 cloves garlic, minced
1 jalapeno pepper, seeded
and minced
4 (12 inch) flour tortillas
salt and pepper to taste 1 cup shredded Monterey
Jack cheese
2 tablespoons olive oil,
1/4 cup sour cream, for

  1. In a small bowl, combine tomatoes, onion, lime juice, cilantro,
    jalapeno, salt, and pepper. Set pico de gallo aside.
  2. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute
    until cooked through and juices run clear. Remove chicken from
    skillet and set aside.
  3. Put the remaining 1 tablespoon 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.
  4. In a heavy skillet, 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 and remaining pico de gallo.