Categories: Meals
Ingredients
- 1 Lime
- 1 Red Onion
- 1 Jalapeño Pepper
- 2 Roma Tomatoes
- 2 Boneless Skinless Chicken Breasts
- 1 Tbsp. Taco Seasoning
- 6 6" Flour Tortillas
- 4 oz. Shredded Chihuahua Cheese
- 2 oz. Sour Cream
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Halve lime. Juice half and cut remaining half into quarters. Peel and halve onion. Cut halves into ¼” dice. Cut six rounds from pointed end of jalapeño. Seed and mince remaining jalapeño. Cut Roma tomatoes into ¼” dice. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into ¼” strips across width. Sprinkle seasoning blend on chicken pieces and toss to coat.
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Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan and cook, stirring occasionally, until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes. Season with a pinch of salt and pepper.
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Place three tortillas on prepared baking sheet. Cover with chicken pieces, Chihuahua cheese, a pinch of red onion (reserve remaining for pico de gallo), and ½ tsp. minced jalapeño (reserve remaining for pico de gallo). Top with remaining tortillas.
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Lightly coat top tortillas with cooking spray and cover with foil, then stack a second baking sheet on top. Place a casserole dish or heavy oven-safe pan on top of baking sheet to “press” quesadillas as they cook. Bake until cheese is melted and quesadillas are warm throughout, 18-20 minutes. Remove from oven and rest 2 minutes. While quesadillas bake, make pico de gallo.
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In a medium mixing bowl, combine tomatoes, 3 Tbsp. red onion, 2 tsp. lime juice, remaining minced jalapeño (to taste), and a pinch of salt and pepper.
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Cut each quesadilla in quarters and arrange on a plate. Garnish with sour cream, lime quarters, and jalapeño rounds. Serve with pico de gallo.