CHICKEN QUESADILLAS RECIPE

INGREDIENTS 

• 12 large flour tortillas
• 2 tablespoons olive oil
• 2 1/2 cups grated cheese (Monterey Jack is the best)
• 2 pounds skinless chicken breasts
• Pico de Gallo, for serving, recipe follows
• Salt and pepper
• 2 tablespoons taco or Cajun seasoning mix
• 1 large onion, cut in half and then into slices
• 1 green bell pepper, seeded and sliced into strips
• 1 red bell pepper, seeded and sliced into strips
• 1 yellow bell pepper
• 12 tablespoons butter, for frying

Pico de Gallo ingredients 

• 12 Roma tomatoes (slightly under ripe is fine)
• 3 yellow or red onions
• 2 cups fresh cilantro leaves
• 2 to 3 jalapenos
• 1 lime
• Salt
  

PROCEDURES 

• Heat 1 tablespoon of the olive oil in a skillet over high heat. 
• Sprinkle the chicken with salt, pepper and taco seasoning.
•  Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side. 
• Remove from the skillet and dice into cubes. Set aside.
• Add the remaining 1 tablespoon olive oil to the skillet over high heat. 
• Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes. Remove and set aside.
• Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet.
•  Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. 
• Top with a little more grated cheese and top with a second tortilla.
• When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. 
• We have to Continue cooking until we are sure that the second side is golden. Repeat with the remaining tortillas and fillings.
• Cut each quesadilla into wedges and serve with Pico de Gallo.

Pico de Gallo Procedure

• Dice up equal quantities of tomatoes and onions.
• We have to chop the cilantro.Roughly
• Now, slice 1 or 2 jalapenos in half.
•  With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. 
• Now dump the four ingredients into a bowl.
• Slice the lime in half and squeeze the juice from half the lime into the bowl. 
• Sprinkle with salt, and stir together until combined. 
• We have to be sure to taste the pico de gallo and adjust the seasonings, adding salt. 
• We can now serve our chicken quesadillas