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1
Heat 1 tablespoon of the olive oil in a skillet over high heat.
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2
Sprinkle the chicken with salt, pepper and taco seasoning.
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3
Add the chicken to the skillet and saute over medium-high heat until done, about 4 minute per side.
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4
Remove from the skillet and dice into cubes.
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5
Set aside.
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6
Add the remaining 1 tablespoon olive oil to the skillet over high heat.
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7
Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, 3 to 4 minutes.
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8
Remove and set aside.
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9
Sizzle 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet.
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10
Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers.
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11
Top with a little more grated cheese and top with a second tortilla.
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12
When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time.
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13
Continue cooking until the second side is golden.
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14
Repeat with the remaining tortillas and fillings.
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15
Cut each quesadilla into wedges and serve with Pico de Gallo.
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16
Dice up equal quantities of tomatoes and onions.
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17
Roughly chop the cilantro.
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18
Now, slice 1 or 2 jalapenos in half.
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19
With a spoon, scrape out the seeds.
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20
(If you like things spicy, leave in some of the white membranes.)
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21
Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires.
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22
Now dump the four ingredients into a bowl.
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23
Slice the lime in half and squeeze the juice from half the lime into the bowl.
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24
Sprinkle with salt, and stir together until combined.
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25
Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
