Chicken Quesadilla with Cheddar Cheese and Pico de Gallo

Ingredients

• Tortillas1 count (40 g)
• Chicken Breast120 g
• Cheddar Cheese2 slice (50 g)
• Tomato1/2 count (65 g)
• Onion1/4 count (38 g)
• Cilantro1 tablespoon (3 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Heat the oil in a pan over high heat. Cut the chicken into bites and salt and pepper.

2. 2

   Step 2

   Once heated, add the chicken and brown on all sides. This will take 3-4 minutes.

3. 3

   Step 3

   Then lower to medium heat and continue cooking until done. Set aside.

4. 4

   Step 4

   For the pico de gallo, chop the onion, tomato and cilantro. Mix with the lemon juice, salt and pepper to taste.

5. 5

   Step 5

   Warm the tortilla so it's easier to manipulate. After flipping, add the shredded Cheddar cheese until melted.

6. 6

   Step 6

   Fill the quesadilla with the chicken and pico de gallo. Fold in half and serve with the remaining pico de gallo.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken Quesadilla with Cheddar Cheese and Pico de Gallo can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.