Pico de Gallo Chicken Quesadillas

Lustre Craft Cookware
Course Appetizer
Cuisine Mexican


  • 12" Large Skillet
  • 12" Sauté Skillet


  • 2 Tomatoes diced
  • 1 Onion finely chopped
  • 2 Limes juiced
  • 2 tbsp. Fresh Cilantro chopped
  • 1 Jalapeño Pepper seeded and minced
  • Salt to taste
  • Black Pepper to taste
  • 2 tbsp. Olive Oil divided
  • 2 Skinless Boneless Chicken Breast Halves, cut into strips
  • 1/2 Onion thinly sliced
  • 1 Green Bell Pepper thinly sliced
  • 2 Garlic Cloves minced
  • 4 12 inch Flour Tortillas
  • 1 cup Monterey Jack Cheese shredded
  • 1/4 cup Sour Cream for topping


Pico de Gallo

  • Combine tomatoes, onion, lime juice, cilantro, jalapeño, salt and pepper in a small bowl. Set aside.


  • Preheat 12" Large Skillet on medium heat and add 1 tablespoon olive oil. Add chicken and cook for 3-5 minutes each side, or until juices run clear.
  • Remove chicken from pan and set aside.
  • Add 1 tablespoon of olive oil to the hot skillet. Add sliced onion and green peppers and sauté until tender. Add minced garlic and sauté another 2 minutes.
  • Add chicken strips and half of the Pico de Gallo mixture, stir well and keep warm.
  • Preheat the 12" Sauté Skillet and add 1 tablespoon olive oil. Place one tortilla in pan and layer with 1/4 cup shredded cheese, 1/2 the chicken mixture, another 1/4 cup shredded cheese and top with a tortilla.
  • Flip quesadilla and cook on the opposite side when the bottom tortilla is lightly brown and the cheese has started to melt.
  • Remove the quesadilla from the pan and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining Pica de Gallo.
Keyword chicken, pico de gallo, quesadillas