QUESADILLA WITH PICO DE GALLO SALSA

A 12 inch quesadilla makes enough for 2.

Make the Pico de Gallo  salsa first then set aside.

PICO DE GALLO SALSA

1 tomato  seeded and chopped fine

1/2 onion chopped fine

1 lime juiced

2 Tbsp. chopped fresh cilantro

1/2 lg. jalapeno pepper seeded and chopped fine

salt and pepper to taste

Mix all ingredients in a small bowl and set aside. (This can be made early in the day and refrigerated.)

TORTILLA FILLING

2 Tbsp. olive oil

1 skinless, boneless chicken breast cut into thin strips

1/4 onion thinly sliced

1/2 green or red bell pepper thinly sliced

1 clove garlic minced

2  12 inch. flour tortillas

1/2 cup shredded Monterey Jack or Pepper Jack Cheese

1/2 cup  shredded Manchego or Havarti cheese

salt and pepper to taste

3 Tbsp. chopped FRESH cilantro

4 Tbsp. sour cream for topping.

METHOD:

Plug in the Quesadilla maker and preheat.

In a large skillet heat the olive oil.  Add the chicken and brown on all sides.  Remove to a warm plate.  

In the same skillet saute the onion and green pepper til tender about 5 minutes.  Add the garlic, mix in and saute another minute until the aroma comes through.

Mix in half of the reserved Pico de Gallo salsa and the chicken.

Lay one tortilla on the Quesadilla maker and fill with the skillet mixture spreading evenly to within 1 inch of the edges.   Sprinkle cheese over all and top with the chopped cilantro.Lay the second toritilla on the mixture, close the cover and let bake for about 8 or 9 minutes or til golden brown on the top.   Slide off the tray and set on a cutting board.  Let cool for about 5 minutes, then cut following the scores.

Top with sour cream mixed with remaining Pico de Gallo.

If you don't have a Quesadilla maker, you can make this in a heavy 12 inch skillet.  Just follow the directions as above but turn the quesadillas  over using a plate.  It's MUCH easier with the Q Maker.