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Dairy Council

Savoury Dishes

Chicken Quesadillas with Pico de Gallo

By Sophie Smith
Serves 2
By Sophie Smith


2 large tortillas

2 skinless and boneless chicken breasts cut into strips

120g NI Cheddar Cheese (add more if you would like)

1 green pepper, seeded and sliced

1 red pepper, seeded and sliced

1 small onion finely sliced

½ tsp cumin

½ tsp oregano

½ tsp smoked paprika

Salt and pepper

1 tbsp olive oil

Pico de Gallo:

3 large tomatoes, diced to 1cm

1 shallot, finely diced.

2 tbsp lime juice

3 tbsp fresh coriander, finely chopped

Salt to taste

Serves 2


Heat the olive oil in a frying pan on a medium-high heat. Add the chicken breasts and cook until to golden brown on all sides, add in the onion and cook until translucent. Add in spices, salt and pepper, and toss to coat evenly.

Add in the peppers and cook for 10 minutes until chicken is cooked through.

In a separate frying pan toast one of your tortillas on a med-low heat with a heavy sprinkling of cheddar cheese.

Once the cheese begins to melt add the cooked chicken mixture over one half of the tortilla fold over the tortilla and flip once golden brown, about three minutes.

Repeat with the second tortilla.

Cut into four and garnish with fresh Pico de Gallo for a delicious meal.

For the Pico de Gallo, add all ingredients in a bowl and mix until well combined.