By Brittanie Peterson
Prepare the Pico de Gallo by combining diced tomatoes, half of the chopped onion, chopped cilantro, lime juice, and a pinch of salt in a bowl. Mix well and set aside to marinate.
Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the sliced bell pepper and onion. Cook until softened, about 5 minutes. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of oil or butter if needed. Place one flour tortilla in the skillet. Sprinkle 1/2 cup of cheese evenly over the tortilla.
Spread 1/2 cup of cooked chicken evenly over the cheese. Top with some of the cooked bell pepper and onion mixture. Sprinkle another 1/2 cup of cheese over the top.
Place a second tortilla on top. Cook until the bottom tortilla is golden and the cheese begins to melt, about 3-4 minutes. Carefully flip the quesadilla and cook until the other side is golden and the cheese is fully melted.
Repeat steps 3-5 to make additional quesadillas with the remaining ingredients.
While the quesadillas are cooking, prepare the side salad by tossing the mixed greens with a little olive oil, a squeeze of lime, and season with salt and pepper.
Once all quesadillas are cooked, slice each into wedges. Serve warm with prepared Pico de Gallo and the side salad.
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This Mexican Dinner Lunch recipe is ready in 45 minutes and features Flour tortillas, Cooked shredded or diced chicken breast, Cheddar/Monterey Jack cheese and other delicious ingredients. Contains 450 calories total.
Prepare the Pico de Gallo by combining diced tomatoes, half of the chopped onion, chopped cilantro, lime juice, and a pinch of salt in a bowl. Mix well and set aside to marinate.
Heat 1 tablespoon of olive oil or butter in a large skillet over medium heat. Add the sliced bell pepper and onion. Cook until softened, about 5 minutes. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of oil or butter if needed. Place one flour tortilla in the skillet. Sprinkle 1/2 cup of cheese evenly over the tortilla.
Spread 1/2 cup of cooked chicken evenly over the cheese. Top with some of the cooked bell pepper and onion mixture. Sprinkle another 1/2 cup of cheese over the top.
Place a second tortilla on top. Cook until the bottom tortilla is golden and the cheese begins to melt, about 3-4 minutes. Carefully flip the quesadilla and cook until the other side is golden and the cheese is fully melted.
Repeat steps 3-5 to make additional quesadillas with the remaining ingredients.
While the quesadillas are cooking, prepare the side salad by tossing the mixed greens with a little olive oil, a squeeze of lime, and season with salt and pepper.
Once all quesadillas are cooked, slice each into wedges. Serve warm with prepared Pico de Gallo and the side salad.
Calories per Serving: 450
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