Make the pico de gallo:
Combine tomatoes (I have also used 2 cans of diced tomatoes), finely chopped onion, lime juice, cilantro, and jalapeno in a bowl and set aside.
In a large skillet, heat 1 tablespoon olive oil. Add the chicken and saute until cooked through and juices run clear. Take the chicken out of the skillet and set aside.
Add the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Put in the minced garlic and saute. Mix in half of the pico de gallo and all of the chicken. Set aside, keep warm.
In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla. Top with half of 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 the rest of the ingredients. Serve with sour cream and remaining pico de gallo.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2348g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 549 (36%)|
|Amt Per Serving||% DV|
|Total Fat 61g||81 %|
|Saturated Fat 31.4g||157 %|
|Monounsaturated Fat 19.8g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 408.1mg||126 %|
|Sodium 1101.6mg||38 %|
|Potassium 4630.3mg||122 %|
|Total Carbohydrate 108.8g||32 %|
|Dietary Fiber 28.5g||114 %|
|Sugars, other 80.3g|
|Protein 157.7g||225 %|
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Calories per serving: 1536
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