Pico De Gallo Chicken Quesadillas

These are the quesadillas we make with the 10 Minute Black Bean Soup recipe. Really makes it easier if you have a quesadilla maker but you could pan sear them over a skillet on the oven if you want.

Ingredients for Pico:

• 3 roma tomatoes, chopped
• 1/2 red onion, finely diced
• 1 limes, juiced
• 2 Tb chopped cilantro
• 1 jalapeño pepper, seeded and minced
• 1/2 t cumin
• 1/8 t cayenne
• Salt and pepper to taste

Ingredients for Quesadilla:

• 2 Tb evoo
• 2 skinless, boneless chicken breasts, diced
• 2 cloves garlic, minced
• 1 Tb fajita or southwest style seasoning. I use Penzeys Southwest. You can even just throw in some garlic powder, cumin, bit of chili powder etc if you do not have a Mexican seasoning blend.
• 1 cup shredded monterrey jack cheese
• 4 (12 inch) flour tortillas 
• Sour cream for topping 

Prepare Pico in small bowl. Set aside.

In a large skillet, heat evoo over medium heat. Add chicken, mexican seasoning blend, minced garlic and saute covered until juices run clear. (Approximately 7-10 minutes)

Remove from heat. Set aside.

Turn on your quesadilla maker and grease it. (Or pan if you are making over burner) 

Over one flour tortilla add some of your chicken mixture, Pico mixture and a handful of cheese and cover with another tortilla. Close quesadilla maker and heat until it's golden and crispy.

Enjoy with a sour cream topping or dipping into my 10 Minute Black Bean Soup. 

Makes approximately 5 or 6 quesadillas.