Chicken Quesadilla (2nd version, with Pico de Gallo)

I am so glad I found this recipe. This is by far the best Chicken Quesadilla that I have ever made. Very close to the one served in the restaurants. I got this recipe from www.allrecipes.com, by Tony Cortez.

Ingredients

2 tbsp. Olive oil, divided

2 skinless boneless chicken breast fillets, cut into thin strips

1/2 onion, sliced

1 green pepper, thinly sliced

2 cloves of garlic, minced

4 flour tortillas

1 cup shredded Monterey Jack cheese

Pico de Gallo:

2 tomatoes, seeded

1 onion

2 limes, juiced

2 tbsp. finely chopped fresh cilantro

1 jalapeno pepper, seeded 

Salt and Pepper to taste

Directions

• Make the Pico de Gallo. Put tomatoes, onion, and jalapeno pepper in a food processor and chop them. Transfer to a bowl, add in chopped jalapeno pepper, lime juice, salt and pepper, combine and stir well, then set aside.
• In a large skillet, heat 1 tbsp. olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
• Put the remaining 1 tbsp. 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.
• 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. Cook the loaded tortillas on pan or grill until tortilla is lightly brown and cheese has started to melt. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.