Pico de Gallo Chicken Quesadilla

Ingredients

• Tortillas2 count (80 g)
• Chicken Breast150 g
• Tomato1 count (130 g)
• Garlic1/2 clove (2 g)
• Corn1/4 unidad (63 g)
• Onion1/4 count (38 g)
• Cilantro1 tablespoon (3 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)
• Mozzarella Cheese1 slice (25 g)

Instructions

1. 1

   Step 1

   You can use white flour or corn tortillas as desired, but remember to use the amount indicated.

2. 2

   Step 2

   Shell the corn and place in a pot with boiling water. Boil for 12 minutes, remove and drain.

3. 3

   Step 3

   Place the grill over medium-high heat. While heating, season the chicken breast with salt and pepper and cut into bite-size pieces.

4. 4

   Step 4

   Once heated, add the oil, spread and add the chicken. Cook for 3-4 minutes.

5. 5

   Step 5

   Meanwhile, chop half of the tomato and garlic. Add to the pan, cover and continue cooking until done. Set aside.

6. 6

   Step 6

   Once done, mix the chicken with the cooked corn.

7. 7

   Step 7

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

8. 8

   Step 8

   Optional: You can add some jalapeno to the pico de gallo.

9. 9

   Step 9

   Warm the tortillas in a pan for 30 seconds per side.

10. 10

    Step 10

    Fill the quesadillas with the chopped cheese, the mixture and serve with the pico de gallo.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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