Pico De Gallo Chicken Quesadillas
Elevate your weeknight dinner routine with these irresistible Pico De Gallo Chicken Quesadillas! Packed with tender, spice-rubbed chicken, tangy fresh pico de gallo, and gooey Mexican blend cheese, all folded into golden, buttery tortillas, this recipe brings bold, authentic flavors to your table in just 35 minutes. Perfect for busy families or casual entertaining, these crispy quesadillas are quick to assemble and customizable with your favorite toppings like sour cream and creamy guacamole. Whether you’re craving a satisfying snack or a full meal, each bite delivers the perfect balance of savory, cheesy goodness paired with a zesty burst of fresh pico de gallo. Ideal for taco night or game day, this recipe will quickly become your go-to for easy Mexican-inspired comfort food.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 pieces Tortillas (flour or corn)
- 2 cups Shredded Mexican blend cheese
- 1 cup Fresh pico de gallo
- 2 tablespoons Butter
- 0.5 cup Sour cream
- 0.5 cup Guacamole
Instructions
Heat a large skillet over medium-high heat. Add the olive oil, and swirl to coat the pan.
Season both sides of the chicken breasts with chili powder, cumin, garlic powder, salt, and black pepper.
Place the chicken in the skillet and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the skillet and let rest for 5 minutes before shredding or slicing into thin strips.
To assemble the quesadillas, place a tortilla on a flat surface. Sprinkle 1/4 cup of shredded cheese over half of the tortilla.
Add 1/4 cup of shredded chicken and 2 tablespoons of pico de gallo on top of the cheese. Fold the other side of the tortilla over to create a half-moon shape.
Heat 1/2 tablespoon of butter in a large skillet over medium heat. Place the quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
Repeat with the remaining tortillas, adding more butter to the skillet as needed.
Cut the cooked quesadillas into wedges and serve warm with sour cream and guacamole on the side.
Nutrition Facts
Calories |
3633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.5 g | 261% | |
| Saturated Fat | 87.9 g | 440% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 6608 mg | 287% | |
| Total Carbohydrate | 241.2 g | 88% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 23.1 g | ||
| Protein | 199.3 g | 399% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2192 mg | 169% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2564 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
