Chicken Quesadillas with Homemade Pico de Gallo

I saw these yummy quesadillas on an episode of The Pioneer Woman on the Food Network and knew I had to try them. I was not disappointed! So good! Pioneer Woman calls this a 16 minute meal, but that is just not true unless you have a sous-chef helping you in the kitchen. All the chopping, grating, slicing, and assembling makes this definitely more of a 30-45 minute meal. It's all good though, because these quesadillas are worth it and the homemade pico makes this dinner fantastic. My kids opted for just cheese and chicken quesadillas, but my husband and I went for chicken, cheese, avocado, and onions & peppers in our quesadillas. Mmmm...

Chicken Quesadillas with Homemade Pico de Gallo

2 tablespoons olive oil
4 boneless skinless chicken breasts
1 packet taco seasoning mix
1 large white onion, cut in half then into thin slices
3 bell peppers (I used green, yellow, and red), sliced into strips
butter
1 avocado, sliced, optional
12 large flour tortillas
2 1/2 cups shredded monterey jack cheese
Pico de Gallo, for serving (recipe below)

Pound chicken breasts to even out the thickness of each breast. Sprinkle both sides of chicken breasts with taco seasoning. Heat 1 tablespoon of olive oil in a large skillet. Add the chicken to the skillet and cook over medium high heat until done, about 4 minutes on each side. Remove chicken breasts to a cutting board and allow to rest for 5 minutes. Slice chicken breasts against the grain into thin slices. Set aside.

In the same skillet heat remaining tablespoon of olive oil. Add sliced white onion and bell pepper strips. Cook for 3-4 minutes or until softened and vegetables have a few brown/black areas. Remove and set aside.

Heat a griddle (I used an electric griddle) and using a stick of butter, grease the skillet with butter. Build quesadillas by laying shredded cheese on the bottom tortilla, and topping the cheese with chicken, cooked peppers & onions, and avocado if using. Top with a little more shredded cheese and top with second tortilla; place on griddle and cook until golden on the first side, flip over and cook until golden and cheese inside is nice and melted. Cut into wedges and serve with pico de gallo.

Pico de Gallo

5-6 roma tomatoes, diced
1 large red onion, chopped fine
1 cup chopped fresh cilantro leaves
1 large jalapeno, chopped fine (with seeds and inner white membrane removed)
juice of 1 lime
salt

Combine all ingredients in a large bowl, adding salt to taste.

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