Chicken & Bell Pepper Quesadilla with Pico de Gallo

Directions

1. Prep the pico: Peel and mince the onion, wash the jalapeño and cilantro, and wash the bell peppers. Small-dice the tomatoes and seed the jalapeño.
2. Make the salsa: In a small bowl combine the tomatoes, half the onion, half the jalapeño, half the cilantro, a squeeze of lime juice, and a pinch of salt and pepper.
3. Cook the chicken: Slice the chicken horizontally into thin fillets. Season with salt and pepper.
4. Brown the chicken: Add a splash of virgin coconut oil to a skillet and cook the chicken until browned and cooked through, about 2–3 minutes per side. Transfer to a plate.
5. Sauté the vegetables: In the same skillet, add a little more oil, then the bell pepper, remaining onion, jalapeño, and cilantro. Season with cumin, salt, and pepper; cook until softened, about 2–3 minutes. Transfer to the plate with the chicken.
6. Grate the cheese: Coarsely grate 1 cup of cheddar.
7. Assemble the quesadillas: On each tortilla, layer 1/4 of the cheese, 1/2 of the chicken and vegetables, then another 1/4 of the cheese. Fold the tortillas to close.
8. Cook the quesadillas and serve: Wipe the skillet, reduce heat to medium, and cook the quesadillas in oil until golden and the cheese melts, 2–3 minutes per side. Slice into wedges and serve with the pico.