
I thought I would post a good recipe we have tried and really liked! Since the boys can't have peanut butter and they don't like lunch meat, our alternative sandwich has been quesadillas. Well, I wanted to give them a little more substance than cheese and tortillas and found this recipe. They didn't like them first try (I think it was too thick) but I made them again last week and they split one entire gigantic quesadilla. I'm talking tortillas that were a little too big for the pan I grilled them in...they ate...it...all.

I found this recipe on Allrecipes.com and I really like that I can make the filling in advance and then just put the quesadilla together very quickly when it is time for dinner.
Pico de Gallo Chicken Quesadillas
Submitted by: Tony Cortez
Prep Time: 25 Minutes
Cook Time: 30 Minutes
Yields: 4 servings
INGREDIENTS:
2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping
DIRECTIONS:
1.In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
2.In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
3.Put the remaining 1 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. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
4.In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and
remaining pico de gallo.
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