Cherry Wood Smoked Chicken Breast Quesadillas With Pico De Gallo Recipes

Steps:

• In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set pico de gallo 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.

Steps:

• In a small bowl, combine the tomato, chopped onion, lime juice, cilantro, jalapeno, salt and pepper.
• Set the pico de gallo aside.
• 2 In a large skillet, heat 1/2 tablespoon olive oil.
• Add the chicken breast meat, and saute until cooked through and juices run clear.
• Remove chicken from skillet, and set aside.
• 3 Put the remaining 1/2 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.
• Finally, mix in half of the pico de gallo and the previously sauteed chicken breast meat.
• Set this mixture aside; keep warm.
• 4 In a heavy skillet, heat one flour tortilla.
• Spread 1/2 of the shredded cheese on the tortilla, and top with the chicken mixture.
• Sprinkle remaining cheese over the chicken, and top with the remaining tortilla.
• Flip, and cook on the opposite side.
• Remove quesadilla from skillet, and cut into quarters.
• Serve with sour cream and remaining pico de gallo.

Steps:

• Combine tomatoes, onion, cilantro, jalapeno pepper, chili powder, and garlic salt in a bowl. Mix together and refrigerate until ready to use.
• Preheat a charcoal grill for medium-high heat and lightly oil the grate. Spread the soaked cherry wood chips evenly on top of the lit charcoal. Place chicken on grill, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Remove chicken from grill and allow chicken to cool until safe to handle. Cut each chicken breast into small cubes.
• Preheat an electric griddle to 350 degrees F (175 degrees C). Place one tortilla on the griddle to warm and quickly flip it. Spread enough pepper Jack cheese to lightly cover the entire tortilla and let it melt, about 2 minutes. Remove from heat. Spread 3 tablespoons of pico de gallo on one half of the tortilla and top with 1/6 of the diced chicken. Fold cheese side of the tortilla on top of the pico de gallo-chicken mixture, slice into 3 wedges, and serve. Repeat with remaining ingredients.