Flour tortillas filled with chicken breast, onions, capsicum, pico de gallo and cheese. Little bit of work but worth the effort.
Tony! This is an awesome recipe! Thanks! For anyone thinking of making this, here's a few suggestions: 1) Don't skip making the pico de gallo. . . that's what makes this recipe so good. The flavor is wonderful! 2) Reading through the reviews, it appears some of you are having problems flipping the 12" tortilla. Here's a quick and easy way to flip it. When the tortilla is ready to flip, take a dinner plate and lay it upside down in the pan on top of the tortilla. Put your hand on top of the plate and flip the entire pan over so that the plate and tortilla are now in your hand. Now, simply slide the tortilla back into the pan and "voila" your flipped without the mess! - 15 Mar 2002 (Review from Allrecipes USA and Canada)
Senor Cortez--This is the best, by far, recipe I have ever tasted for Pico de Gallo. Combining it in a chicken quesadilla was a work of genius, or family background. Using fresh cilantro is imperitive to the overall good taste, as are fresh ripened tomatoes. I followed your recipe to a T, but did prepare the pico de gallo about 3 hours prior to cooking to let the flavors completely meld. I also did mine in the oven, lightly coating the lower tortilla with canola oil, then adding the cheese and ingredients, and coating the top tortilla lightly with oil, and baked in a 375 degree oven for about 20 to 25 minutes. Again, mucho gracios for this delicious recipe. I will quadruple the recipe the next time in order to feed a few friends. GordonGoodGuy, and Chef Extrordinaire. - 12 Jul 2002 (Review from Allrecipes USA and Canada)
You CAN go back home again! I'm from Texas and sorely missed Tex-Mex food. This recipe is perfect and outperforms most restaurants easily. The pico de gallo stands alone and can be made as dip for tortilla chips..outstanding! I would recommend NOT boiling/stewing the chicken as another reviewer suggests, because so much of the flavor comes from the chicken pan drippings created by cooking it in the olive oil. It provides that essential grilled-type taste like fajitas. Also, DO use the plate and slide method another reviewer suggests...absolutely no problems with turning them over or messiness. One final tip: don't load up the centermost part of the quesadilla because when you cut it like a pie to eat, the tip is overweighted and makes for a messy meal with filling falling out too easily. Muchas gracias, Senor Cortez. Era lo mejor! - 13 Mar 2003 (Review from Allrecipes USA and Canada)