CHERRY WOOD-SMOKED CHICKEN BREAST QUESADILLAS WITH PICO DE GALLO
Whether you use this chicken as a main or in a quesadilla, you will love the flavor that the cherry wood imparts. This method is for a charcoal grill. If you use a gas grill or smoker, follow the manufacturer's instructions.
Provided by bd.weld
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Combine tomatoes, onion, cilantro, jalapeno pepper, chili powder, and garlic salt in a bowl. Mix together and refrigerate until ready to use.
- Preheat a charcoal grill for medium-high heat and lightly oil the grate. Spread the soaked cherry wood chips evenly on top of the lit charcoal. Place chicken on grill, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from grill and allow chicken to cool until safe to handle. Cut each chicken breast into small cubes.
- Preheat an electric griddle to 350 degrees F (175 degrees C). Place one tortilla on the griddle to warm and quickly flip it. Spread enough pepper Jack cheese to lightly cover the entire tortilla and let it melt, about 2 minutes. Remove from heat. Spread 3 tablespoons of pico de gallo on one half of the tortilla and top with 1/6 of the diced chicken. Fold cheese side of the tortilla on top of the pico de gallo-chicken mixture, slice into 3 wedges, and serve. Repeat with remaining ingredients.
Nutrition Facts : Calories 605.9 calories, Carbohydrate 44.6 g, Cholesterol 113.4 mg, Fat 31.4 g, Fiber 3.9 g, Protein 35.1 g, SaturatedFat 15.3 g, Sodium 1093.1 mg, Sugar 5 g
PICO DE GALLO CHICKEN QUESADILLAS
Flour tortillas filled with chicken breast, onions, peppers, pico de gallo, and Monterey Jack cheese.
Provided by Tony Cortez
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set pico de gallo aside.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 673.2 calories, Carbohydrate 72.8 g, Cholesterol 65 mg, Fat 29.1 g, Fiber 6.7 g, Protein 31 g, SaturatedFat 10.9 g, Sodium 978.5 mg, Sugar 7.2 g
PICO DE GALLO CHICKEN
This is my version of a chicken dish that I order at a local Mexican restaurant. The Restaurant grills the chicken, but it comes out more moist if it's baked. Serve it with Spanish rice and beans - it's good!
Provided by K Conway2
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the chicken breasts in a baking dish.
- Rub the chicken with the olive oil, add three quarters of the pico de gallo and the juice from 2 limes.
- Evenly sprinkle the cumin, salt and pepper over the chicken.
- Bake at 350 degrees 35-40 minutes or until done.
- Remove the chicken from the oven (you might want to drain it a little) and place 1 or 2 slices of Monterey Jack Cheese over each chicken breast.
- Put the chicken back in the oven for 3-4 minutes to melt the cheese.
- When the chicken is done, garnish with the remaining pico de gallo and serve!
Nutrition Facts : Calories 275.1, Fat 13.4, SaturatedFat 6.2, Cholesterol 93.4, Sodium 228, Carbohydrate 3.8, Fiber 1, Sugar 0.7, Protein 34.4
PICO DE GALLO CHICKEN QUESADILLAS
Flour tortillas filled with chicken breast, onions, peppers, pico de gallo and Monterey Jack cheese.
Provided by ngibsonn
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, combine the tomato, chopped onion, lime juice, cilantro, jalapeno, salt and pepper.
- Set the pico de gallo aside.
- 2 In a large skillet, heat 1/2 tablespoon olive oil.
- Add the chicken breast meat, and saute until cooked through and juices run clear.
- Remove chicken from skillet, and set aside.
- 3 Put the remaining 1/2 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.
- Finally, mix in half of the pico de gallo and the previously sauteed chicken breast meat.
- Set this mixture aside; keep warm.
- 4 In a heavy skillet, heat one flour tortilla.
- Spread 1/2 of the shredded cheese on the tortilla, and top with the chicken mixture.
- Sprinkle remaining cheese over the chicken, and top with the remaining tortilla.
- Flip, and cook on the opposite side.
- Remove quesadilla from skillet, and cut into quarters.
- Serve with sour cream and remaining pico de gallo.
GRILLED CHICKEN BREAST WITH PICO DE GALLO RECIPE - (4.5/5)
Provided by davidv
Number Of Ingredients 15
Steps:
- To prepare the pico de gallo, toss all the ingredients in a medium-size bowl until evenly combined. Place into an airtight container and refrigerate for at least 2 hours, or overnight. To prepare the chicken, place the breasts between 2 pieces of wax paper. Use a meat mallet to pound them to a 3/4" thickness. Place all the ingredients into a large zip-tight bag. Gently toss so the marinade evenly coats the chicken. Place in a bowl in the refrigerator and marinate at least 8 hours, or up to 12 hours. Preheat the grill to high. Place the chicken breasts onto the hot grill and cook for 4-5 minutes until char marks appear. Flip the chicken and cook until an instant-read thermometer inserted in the chicken reads 165°F, about 4-5 more minutes. Top each chicken breast with Pico de gallo before serving.
CHERRY WOOD-SMOKED CHICKEN BREAST QUESADILLAS WITH PICO DE GALLO
Whether you use this chicken as a main or in a quesadilla, you will love the flavor that the cherry wood imparts. This method is for a charcoal grill. If you use a gas grill or smoker, follow the manufacturer's instructions.
Provided by bdweld
Categories Chicken Appetizers
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Combine tomatoes, onion, cilantro, jalapeno pepper, chili powder, and garlic salt in a bowl. Mix together and refrigerate until ready to use.
- Preheat a charcoal grill for medium-high heat and lightly oil the grate. Spread the soaked cherry wood chips evenly on top of the lit charcoal. Place chicken on grill, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from grill and allow chicken to cool until safe to handle. Cut each chicken breast into small cubes.
- Preheat an electric griddle to 350 degrees F (175 degrees C). Place one tortilla on the griddle to warm and quickly flip it. Spread enough pepper Jack cheese to lightly cover the entire tortilla and let it melt, about 2 minutes. Remove from heat. Spread 3 tablespoons of pico de gallo on one half of the tortilla and top with 1/6 of the diced chicken. Fold cheese side of the tortilla on top of the pico de gallo-chicken mixture, slice into 3 wedges, and serve. Repeat with remaining ingredients.
Nutrition Facts : Calories 605.9 calories, Carbohydrate 44.6 g, Cholesterol 113.4 mg, Fat 31.4 g, Fiber 3.9 g, Protein 35.1 g, SaturatedFat 15.3 g, Sodium 1093.1 mg, Sugar 5 g
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