The quesadilla is crispy on the outside without being hard, and it’s moist on the inside, the melted cheese providing a contrast. You need really good melting cheese and good tortillas. Aside from the flavors, you’ve got to pay attention to the mouth feel: it’s crispy, then creamy, then soft and then crispy-crunchy.
- 2 tomatoes, diced
- 1 onion, finely chopped
- 2 limes, juiced
- 2 tablespoons chopped fresh cilantro
- 1 jalapeno pepper, seeded and minced
- salt and pepper to taste
- 2 tablespoons olive oil, divided
- 2 skinless, boneless chicken breast halves – cut into strips
- 1/2 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 cloves garlic, minced
- 4 (12 inch) flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1/4 cup sour cream (packets available in shops), for topping
- In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
- In a large skillet, heat 1 tablespoon olive oil. Add chicken and sauté 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 sauté 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.