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This weeks Recipe Of The Week is:
Pico de Gallo Chicken
Quesadillas
Submitted by: Tony Cortez
"Flour
tortillas filled with chicken breast, onions, peppers, pico de
gallo and Monterey Jack cheese."
To submit a recipe, please send it to
stephanie@betweenmoms.com
Makes
2 servings
Prep Time
25 Minutes
Cook
Time 30 Minutes
Ready in
55 Minutes
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1 tomato, diced |
1/2 onion, finely chopped |
1 lime, juiced |
1 tablespoon chopped fresh cilantro |
1/2 jalapeno pepper, seeded and
minced |
salt and pepper to taste |
1 tablespoon olive oil |
1 skinless, boneless chicken breast
halves - cut into strips
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1/4 onion, thinly sliced
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1/2 green bell pepper, thinly sliced
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1 clove garlic, minced
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2 (12 inch) flour tortillas
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2 ounces shredded Monterey Jack
cheese
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salt and pepper to taste
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2 tablespoons sour cream, for topping |
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Directions |
1 |
In a small bowl, combine the
tomato, chopped onion, lime juice, cilantro, jalapeno, salt and
pepper. Set the pico de gallo aside.
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2 |
In a large skillet, heat 1/2
tablespoon olive oil. Add the chicken breast meat, and saute
until cooked through and juices run clear. Remove chicken from
skillet, and set aside.
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3 |
Put the remaining 1/2
tablespoon of olive oil in the hot skillet and saute the sliced
onion and green pepper until tender. Stir in the minced garlic,
and saute until the aroma is strong. Finally, mix in half of the
pico de gallo and the previously sauteed chicken breast meat.
Set this mixture aside; keep warm.
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4 |
In a heavy skillet,
heat one flour tortilla. Spread 1/2 of the shredded cheese on
the tortilla, and top with the chicken mixture. Sprinkle
remaining cheese over the chicken, and top with the remaining
tortilla. Flip, and cook on the opposite side. Remove quesadilla
from skillet, and cut into quarters. Serve with sour cream and
remaining pico de gallo. |
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Nutritional Facts |
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Calories 692 |
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Protein 31.5 g |
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Total Fat 28.5 g |
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Sodium 757 mg |
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Cholesterol 65 mg |
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Carbohydrates 78.5 g |
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Fiber 6.9 g |
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