Skip to main content New<> this month
Get the Allrecipes magazine

Pico de Gallo Chicken Quesadillas

Rated as 4.7 out of 5 Stars

"Flour tortillas filled with chicken breast, onions, peppers, pico de gallo, and Monterey Jack cheese."
Added to shopping list. Go to shopping list.


55 m servings 673
Original recipe yields 4 servings


{{model.addEditText}} Print
  1. In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set pico de gallo aside.
  2. 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.
  3. 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.
  4. 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.


  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 673 calories; 29.1 72.8 31 65 979 Full nutrition

Explore more


Read all reviews 690
  1. 987 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Tony! This is an awesome recipe! Thanks! For anyone thinking of making this, here's a few suggestions: 1) Don't skip making the pico de gallo. . . that's what makes this recipe so good. The...

Most helpful critical review

This recipe is just okay. First off, when I think of Pico de Gallo, I think of spicy and flavorful. This pico is totally missing the heat by only using one jalapeno (and this is coming from so...

Most helpful
Most positive
Least positive

Tony! This is an awesome recipe! Thanks! For anyone thinking of making this, here's a few suggestions: 1) Don't skip making the pico de gallo. . . that's what makes this recipe so good. The...

Senor Cortez--This is the best, by far, recipe I have ever tasted for Pico de Gallo. Combining it in a chicken quesadilla was a work of genius, or family background. Using fresh cilantro is im...

You CAN go back home again! I'm from Texas and sorely missed Tex-Mex food. This recipe is perfect and outperforms most restaurants easily. The pico de gallo stands alone and can be made as dip...

This was quick and easy to make. I don't know what the people were talking about when they said it took too long to chop everything. It was no longer than to fix a typical evening meal. I will s...

Fabulous taste - worth the chopping effort - I eat mine with sour cream on top - also I had trouble flipping and finally decided to only put filling on half the tortilla and then fold the non fi...

Pico de Gallo was great! We marinated the chicken in a chicken taco seasoning and then grilled the chicken rather than cooking on the stovetop. In addition, we heated the quesadillas on the Ge...

Wonderful! My husband asks for these all the time now! I added mushrooms and used mozarella cheese. Also, as an alternative, try baking your quesadillas in the oven on 350 for about 10 minutes i...

Very easy and delicious!!!! Only thing I changed was to grill the whole chicken breast (with salt and freshly ground black pepper) and then cut it into 2 inch strips. I found that cutting 2 inch...

The best quesadilla recipe on this site so far! I didn't have any fresh tomatoes so I used a can of diced tomatoes, drained and also used half a 4.5 oz can of diced jalapeno peppers and due to l...