Chicken Quesadillas

Ingredients:

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, for topping

Directions:

• 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 saute 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 saute 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.