Yields 2 servings
1/2 Medium onion, red minced
1 Large bell pepper, red small dice
2 Small tomato, beefsteak seeded and small dice
1 Large pepper, jalapeño seeded and minced
1/2 Bunch cilantro minced
1/2 Small lime juiced
1 tsp salt, Kosher divided
1 tsp pepper, black, ground divided
1/2 Pound chicken breast, boneless, skinless
1 Tbls oil, olive divided
1/4 tsp cumin, ground
1 Cup cheese, cheddar sharp grated
2 Large tortilla, flour, 12 inch
1 to taste oil, olive cooking spray
In a small bowl, prepare the pico by mixing together the tomatoes, 1/2 the onion, 1/2 the jalapeno, 1/2 the cilantro, lime juice and 1/8 teaspoon each salt and pepper.
Heat a 12-inch skillet over medium-high heat.
Slice the chicken in half horizontally into thin fillets. Season both sides with salt and pepper, to taste.
Add 1/2 tablespoon oil to skillet and swirl to coat the bottom of the pan. Add chicken and cook until browned and cooked through, 2 to 3 minutes per side. Transfer to a plate.
Return skillet to stove. Add another 1/2 tablespoon of oil, bell pepper, add remaining onion, jalapeno and cilantro. Season with cumin, salt and pepper to taste. Stirring frequently, cook until vegetables have softened, 2 to 3 minutes. Transfer to a plate with chicken. Slice chicken crosswise into strips.
Place tortillas onto a flat surface. Layer one half of each tortilla with 1/4 of the cheese, 1/2 of the chicken and vegetable mixture, and top with another 1/4 of the cheese. Fold tortillas over so they are closed.
Wipe skillet clean with a paper towel and reduce heat to medium. Spray with cooking spray. Place both quesadillas in the skillet, straight edges next to each other. Cook until golden brown on both sides and cheese is melted, 2 to 3 minutes per side. Transfer to a cutting board and cut into wedges.
To serve, place quesadilla on a plate and serve with pico.