Chicken Quesadillas with Pico de gallo

Chicken Quesadillas with Pico de gallo

2 boneless skinless chicken breasts
Taco seasoning (or make your own with chili powder, cayenne, garlic powder and cumin)
2 Tbsp of water

shredded Mexican blend cheese

Pico de gallo (by Mark Bittman, How to Cook Everything)
2 C cored, seeded and coarsely chopped tomatoes
1 C minced chopped scallions, onion or a combination
1/2 tsp minced garlic
2 Tbsp freshly squeezed lime juice
2 stemmed and minced jalapeno or hot red chiles
1/2 C minced cilantro leaves

4 flour tortillas

Bake chicken. Shred with 2 forks and combine with taco seasoning in a skillet. Cook through and add water.

In a clean non-stick skillet, place one tortilla. Sprinkle with cheese, shredded chicken and pico de gallo. Sprinkle with a bit more cheese. Once cheese begins to melt, fold tortilla in half, like an omelet. Repeat with remaining tortillas. Serve with sour cream, guacamole or any other toppings.