Cherry Wood-Smoked Chicken Breast Quesadillas with Pico de Gallo

Name: Cherry Wood-Smoked Chicken Breast Quesadillas with Pico de Gallo
Cuisine: American, Mexican, Latin American
Ingredients: 5 Roma tomatoes, diced; ½ white onion, diced; 3 tablespoons chopped fresh cilantro; ½ jalapeno pepper, seeded and minced; ½ teaspoon chili powder; ½ teaspoon garlic salt, or to taste; 3 c. Leftover Smoked Chicken; 6 (10 inch) flour tortillas; 1 pound shredded pepper Jack cheese

3 steps

Updated at: Sat, 19 Jul 2025 16:13:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories555.2 kcal (28%)

Total Fat31.6 g (45%)

Carbs37.8 g (15%)

Sugars3.7 g (4%)

Protein31.6 g (63%)

Sodium1105.3 mg (55%)

Fiber2.4 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

5roma tomatoes

diced

0.5white onion

diced

3 tablespoonsfresh cilantro

chopped

0.5jalapeno pepper

seeded and minced

½ teaspoonchili powder

½ teaspoongarlic salt

or to taste

3 cSmoked Chicken

610 inch flour tortillas

1 poundshredded pepper Jack cheese

Instructions

Step 1

Combine tomatoes, onion, cilantro, jalapeno pepper, chili powder, and garlic salt in a bowl. Mix together and refrigerate until ready to use.

Step 2

Cut each chicken breast into small cubes.

Step 3

Place one tortilla on the griddle to warm and quickly flip it. Spread enough pepper Jack cheese to lightly cover the entire tortilla and let it melt, about 2 minutes. Remove from heat. Spread 3 tablespoons of pico de gallo on one half of the tortilla and top with 1/6 of the diced chicken. Fold cheese side of the tortilla on top of the pico de gallo-chicken mixture, slice into 3 wedges, and serve. Repeat with remaining ingredients.