Quesadillas

These are fast and mighty tasty. I got the recipe from a friend in Logan...don't know where she got it. 

Pico de Gallo Quesadillas

serves 4

4 roma tomatoes

1 onion

1 jalapeno

1 tablespoon cilantro

lime

salt and pepper

1 green pepper

2 chicken breasts

3 garlic cloves

monterey jack cheese, shredded

tortillas

1. First make the pico de gallo by dicing up the tomatoes, half the onion, the jalapeno (seeded and ribs removed unless you like really spicy) and the cilantro. Mix it all together and squeeze the lime over it. Season with salt and pepper and let sit. ~ this is really just an outline. Adjust the amounts of the ingredients as you see fit. 

2. Slice the second half of the onion, the green pepper and the chicken into thin strips. 

3. Cook the chicken in a skillet over medium high heat till cooked through. Put in a bowl and keep warm. Return the skillet to the heat and add the onion and pepper. Cook till softened, about 5 minutes or so. Press the garlic through a garlic press and add to the vegetables and cook for about 30 seconds or until fragrant. Add the chicken back to the pan and heat through. 

3. Add half of your pico de gallo to the chicken mixture (drain the pico if it is really juicy) and heat through. 

4. Fill your tortillas with the chicken mixture and sprinkle with cheese and cook in a hot skillet till the cheese is melted and the outside of the tortillas is brown and crusty. ~ I find it easiest to make half-moon quesadillas; putting the filling on one half of the tortilla and folding the other half over. This makes it a lot easier to flip. 

5. Serve with the extra pico de gallo and some sour cream as a garnish.