A warm, pleasing Tex-Mex dish that's great as a meal with Spanish rice and beans or as a fun snack. This is a really easy recipe and comes together very quickly once you've got all the slicing and dicing done. Serve with sour cream.

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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Pico de Gallo:
Filling:
Quesadilla:

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange green chile peppers on a baking sheet.

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  • Roast peppers in the preheated oven, turning 1 or 2 times, until skins are charred and blackened, 5 to 10 minutes. Transfer chile peppers to a resealable plastic bag and seal; set aside until steam starts to peel away skins, about 10 minutes. Carefully open bag and peel skins from peppers. Dice peppers.

  • Dice 1/2 the bell pepper and 2/3 the onion and mix with tomatoes, jalapeno peppers, cilantro, tomato juice, lime juice, garlic, salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic salt together in a bowl. Cover pico de gallo and refrigerate.

  • Heat 1 tablespoon olive oil in a skillet over medium heat. Thinly slice the remaining 1/3 onion and 1/2 bell pepper; cook and stir with chicken and mushrooms in the hot oil until vegetables are just tender, 5 to 10 minutes. Add roasted green chile peppers, chili powder, oregano, 1 pinch garlic salt, and 1 pinch black pepper; cook and stir until fragrant, about 30 seconds. Stir enough enchilada sauce into vegetable mixture just to coat.

  • Spread pepperjack cheese and Cheddar cheese onto 1/2 of each tortilla. Spread a layer of vegetable mixture over cheese layer. Fold each tortilla over vegetable-cheese layer. Brush the outsides of tortillas with remaining 2 tablespoons olive oil.

  • Cook quesadillas, working in batches, in a sandwich press or in a skillet over medium heat until browned and cheeses are melted, about 2 minutes; cut into 4 wedges. Serve quesadillas with the pico de gallo.

Cook's Notes:

This recipe can be spicy for non-chile-eaters. Use mild enchilada sauce or less red chile powder to cut the heat.

Nutrition Facts

706 calories; protein 46.6g 93% DV; carbohydrates 52g 17% DV; fat 35.4g 54% DV; cholesterol 115mg 38% DV; sodium 1301.1mg 52% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
09/12/2016
Since I am Veg I made it without the chicken but it still came out great. the kids loved it and I will now make it a regular. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/12/2016
Since I am Veg I made it without the chicken but it still came out great. the kids loved it and I will now make it a regular. Read More
Rating: 5 stars
01/30/2015
All my family enjoyed these quesadillas. The only thing I didn't add was the chili powder because I have 2 little girls and they don't like too much heat in their food. I used a red bell pepper that made the food more colorful. I didnt add any bell pepper to the Pico the Gallo because that's not the common way people have it in Mexico. I served it with Charro Beans (Frijoles Charros). Read More