Chicken Quesadillas with Pico de Gallo

Ingredients

• 4 Tortillas or Rotis(I used roti)
• 150 gms Boneless chicken
• To taste Salt
• 1 tsp Pepper powder
• 2 tbsp virgin olive oil
• 1 tsp Taco seasoning
• 1/2 Capsicum sliced in strips
• 1 Onion sliced
• 1 Tomato sliced
• As required Butter for brushing
• 2 tbsp diced onions
• 2 tbsp diced tomatoes
• 2 tbsp lemon juice
• 1 tbsp chopped cilantro
• 1 jalapeno
• To taste salt For Pico de Gallo

Steps

1. Heat the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 3 minutes per side. Remove from the skillet and dice into cubes. Set aside.
2. Add the remaining olive oil to the skillet over high heat. Throw in the onions and capsicums and tomatoes and cook until tender. Remove and set aside.
3. Brush done butter in a separate tava over medium heat and lay a tortilla or roti in the tava. Then build the quesadillas by laying grated cheese on the bottom tortilla/roti, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla/roti.
4. When the tortilla/roti is golden on the first side,brush some butter on the top tortilla/roti and carefully flip the quesadilla to the other side. Continue cooking until the second side is golden. Repeat with the remaining tortillas/rotis and fillings.
5. For Pico de gallo dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.Now, slice jalapeno in half. With a spoon, scrape out the seeds. Dice the jalapenos very finely. Now dump the four ingredients into a bowl and add lemon juice and sprinkle some salt. Give it a good mix. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
6. Cut each quesadilla into wedges and serve with Pico de Gallo.