Chicken and Pico Quesadillas

Chicken and Pico Quesadillas

A quick and easy quesadilla that will satisfy anyone!

Prep Time

25

Minutes

Total Time

35

Minutes

Makes

8

Servings

6
Boneless Skinless Chicken Breasts
8
Large Flour Tortillas
2
cups Shredded Cheeses
4
Roma Tomatos
1/2
Medium White Onion
Lemon or Lime juice*
Cilantro
Cumin
Garlic Salt
Chili Powder
Oil
  1. First you'll need two pans: a large pot, a medium to large frying pan, and a frying pan with tall sides. Fill the pot with water and set it on the stove.
  2. Cut any fat from the chicken breasts and place into water. Boil until breasts are almost cooked through. This will depend on your elevation but I generally boil them anywhere from 10-15 minutes.
  3. Remove chicken from pot. I generally set the breasts onto a plate next to the stove and I shred the chicken into smaller bite sized pieces into the frying pan with tall sides. Try not to make the chicken too small or else you will end up with finely shredded chicken, you want your chicken to still be in chunks.
  4. Once your chicken is shredded and in the pan, turn the stove to medium. Make sure your meat is pretty level throughout the pan so you can season more evenly, and add about 1/3 cup of water- just enough that when you season you will be able to mix the seasonings in and it will coat your meat. Cumin is your main ingredient. Pour a thin layer of cumin over the meat and stir. If your chicken is coated pretty evenly, then you have added enough cumin. Pour a thin layer of garlic salt over about a quarter of the chicken, and cover the same area with cilantro. Both of these seasonings are strong and are meant to add to the chicken- not overpower it. Finally, just a dash of chili powder and mix. If you think it needs a little more, add a little more of something but be careful- you don't want to over-season your chicken. While the seasonings cook into the chicken, make sure you stir it every few minutes and taste it to make sure your seasoning is correct.
  5. Pull out a cutting board and your tomatoes. Rinse the tomatoes and slice them into quarters. Seed the tomatoes by pushing all of the seeds out and rinsing them off. Cut the tomatoes into smaller chunks and place them in a bowl. Slice your onion in half and take the skin off, place the other half (skin on) into a baggy, seal, and refrigerate as you won't need it. Slice the onion into chunks about the size of your tomato, and place into a strainer. I always rinse my onions as it helps cut down on the strong onion flavor. Place the onions into the bowl with the tomatoes. Squirt just enough lemon or lime juice over the tomato and onion to coat them. (*Lemon or lime is acceptable, but lime is generally used. If you are like me and do not like lime, lemon is a great stand in and gives you the same great flavor.) Coat with cilantro, mix, cover and refrigerate.
  6. Once your meat is cooked, remove the pan from heat and set next to the stove. Take your frying pan, add enough oil to lightly coat the bottom of the pan, and place on medium-low heat. Once the pan is heated, place tortilla flat on the pan. Top half with cheese, chicken, and pico. Sprinkle a little bit of cheese over the pico and brown, fold over and plate.
Makes Servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Seasoning to taste is easier than you think! Don't be intimidated and add little by little as you can always add more but it is harder to mask an over-seasoned meal.

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.