Chicken & Bell Pepper Quesadilla with Pico de Gallo

Crispy skillet quesadillas filled with seasoned chicken, sautéed bell pepper, onion, jalapeño, and cilantro, served with fresh tomato pico de gallo on the side.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and mince onion. Wash, seed, and small dice bell pepper.

Step 2

Wash and dry tomatoes, jalapeño, and cilantro. Small dice tomatoes. Seed and mince jalapeño. Shave cilantro leaves off the stems; discard the stems and mince the leaves.

Step 3

In a small bowl, prepare salsa by mixing together the tomatoes, 1/2 of the onion, 1/2 of the jalapeño, 1/2 of the cilantro, lime juice, 1/8 tsp salt, and 1/8 tsp black pepper.

Step 4

Heat a skillet over medium-high heat.

Step 5

Slice chicken in half horizontally into thin fillets. Season both sides with 1/4 tsp salt and 1/8 tsp black pepper.

Step 6

Add 1/2 tbsp oil to skillet and swirl to coat bottom. Add chicken and cook until browned and cooked through, 2–3 minutes per side. Transfer to a plate.

Step 7

Return skillet to stove. Add 1/2 tbsp oil, bell pepper, and remaining onion, jalapeño, and cilantro. Season with cumin, 1/8 tsp salt, and 1/8 tsp black pepper. Stirring frequently, cook until vegetables have softened, 2–3 minutes. Transfer to plate with chicken.

Step 8

Slice chicken crosswise into strips.

Step 9

Coarsely grate 1 cup of cheddar.

Step 10

Place tortillas on a flat surface. Layer one half of each tortilla with 1/4 of the cheese, 1/2 of the chicken and vegetable mixture, and top with another 1/4 of the cheese. Fold tortillas over so they are closed.

Step 11

Wipe skillet with paper towel and reduce heat to medium. Add remaining 1/2 tbsp oil and swirl to coat.

Step 12

Place both quesadillas in the skillet, straight edges next to each other. Cook until golden brown on both sides and cheese is melted, 2–3 minutes per side. Transfer to a cutting board and cut into wedges.

Step 13

To serve, place quesadilla on a plate and serve with salsa. Enjoy!