Quesadillas With Pico De Gallo Recipes

Steps:

• In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set pico de gallo aside.
• 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.
• 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.
• 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.

Steps:

• Combine tomatoes, onion, cilantro, jalapeno pepper, chili powder, and garlic salt in a bowl. Mix together and refrigerate until ready to use.
• Preheat a charcoal grill for medium-high heat and lightly oil the grate. Spread the soaked cherry wood chips evenly on top of the lit charcoal. Place chicken on grill, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from grill and allow chicken to cool until safe to handle. Cut each chicken breast into small cubes.
• Preheat an electric griddle to 350 degrees F (175 degrees C). Place one tortilla on the griddle to warm and quickly flip it. Spread enough pepper Jack cheese to lightly cover the entire tortilla and let it melt, about 2 minutes. Remove from heat. Spread 3 tablespoons of pico de gallo on one half of the tortilla and top with 1/6 of the diced chicken. Fold cheese side of the tortilla on top of the pico de gallo-chicken mixture, slice into 3 wedges, and serve. Repeat with remaining ingredients.

Steps:

• In a small bowl, combine the tomato, chopped onion, lime juice, cilantro, jalapeno, salt and pepper.
• Set the pico de gallo aside.
• 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.
• 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.
• 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.

Steps:

• Make the chipotle crema:.
• Pour the contents of the chipotles can into a blender. Rinse out the can with 2 Tbs. water and add it to the blender. Purée until smooth.
• In a small bowl, whisk the crema, 2 teaspoons chipotle puree, and 1/4 teaspoons salt. Add more chipotle puree if you want more heat. Set aside 1/4 cup of the chipotle puree for the filling and save the rest for another use or freeze in a small container.
• To make Pico de gallo:.
• Put the onion, cilantro, and chiles in a food processor and pulse until very finely chopped. Transfer to a bowl and stir in the tomatoes. Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Make the filling and assemble the quesadillas:.
• Heat the oven to 200°F Heat a cast-iron griddle or a large cast-iron pan over medium heat. Meanwhile, in a medium bowl, mix the chicken, cheeses, 1-1/2 cups pico de gallo, and the 1/4 cup chipotle puree. Spread about 1/2 cup of the filling evenly over half of one of the tortillas and fold it in half. Repeat with the remaining tortillas and filling.
• Put as many quesadillas as you can fit in one layer on the hot griddle. Cook, flipping once, until golden brown on both sides, 2 to 4 minutes per side. Repeat until all the quesadillas are cooked, keeping the finished ones warm on a baking sheet in the oven. Cut each quesadilla into 3 wedges. Fan the wedges on small plates and mound a small pile of lettuce to the side of each serving. Garnish each with 2 Tbs. of the pico de gallo and 1 or 2 Tbs. of the chipotle crema.
• Use leftover chipotle crema as you would sour cream: with tacos, eggs, or baked potatoes. It keeps for up to 3 days.

Steps:

• Note: order Great American Land and Cattle company Steak and Meat Seasoning at www.grtamerican.com.
• Cook chicken in 1 T medium hot oil about five minutes per side until juices run clear. Remove from heat.
• Rinse and drain black beans. Add them to a mixing bowl. Add in cooked chicken.
• dice 1/4 C cilantro, cucumber, 5 roma tomatoes, 3 jalapenos (if you like heat, leave the seeds in, if you don't like it so hot, seed the peppers first), and 1/2 C onion.
• Add to a second smaller bowl.
• Add seasonings pico de gallo mixture bowl. Use Great American land and Cattle Company seasoning or use spice blend above.
• cover and refrigerate at least 3 hours for flavors to mix.
• Heat 2 T butter and 2 T olive oil in a large cast iron skillet.
• Mix filling ingredients together , (except for cheeses and pico de gallo)
• Spread 1 wedge Laughing Cow cheese on 1/2 of flour tortilla.
• Add about 1/4 of filling ingredients. Spread with back of spoon.
• add 1/8 C mozzarella cheese on top.
• Add salt and pepper to taste.
• Fold one side over to form a semi-circle.
• cook in hot oil about 5 minutes per side until lightly browned (be careful when flipping the quesadilla over--use one spatula to flip and one on top to hold the filling intact) Do not burn.
• Repeat with 3 remaining tortillas.
• Remove from pan and slice in 4 wedges each.
• Serve with tomato slices, avocado slices and sour cream.
• Serve with pico de gallo.
• Muy Sabroso!

Steps:

• First assemble the pico de gallo, combine the diced tomatoes, jalapeño pepper, diced onions, cilantro, garlic and the lime juice.
• Mix the pico de gallo. Add salt until it tastes the way you like it and then place in fridge.
• Heat a large flat skillet on medium. After it gets hot, place several drops of vegetable oil in the skillet and wipe the entire surface of the pan.
• The pan will be coated with a sheen of oil.
• Place one tortilla into pan, sprinkle 1/2 cup of cheese over top of tortilla and add the chicken (if using refried beans add these now too).
• When cheese begins to melt fold over the tortilla and allow it to heat for 1 minute more.
• Place on plate and slice into triangles.
• Repeat steps for each tortilla.
• Serve with pico de gallo, sour cream or guacamole.