Recipe by: Tony Cortez
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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...
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...
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...