Reviewed: May 5, 2012

Delicious! These were so good and really easy to make. I uses mexican cheese instead of monterey jack because I like it better.

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Reviewer:

RealCookingDiva

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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: May 4, 2012

Love them!!! Very tasty :) Gracias por la receta...

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Reviewer:

mjfara

Cooking Level: Intermediate

Reviewed: May 3, 2012

I love the combination of spicy chicken, gooey cheese, and the flavorful kick of the pico de gallo. I wanted the chicken to have more flavor so I made these using leftover shredded chicken from the Slow Cooker Cilantro Lime Chicken recipe from this site. It added even more flavor and made this recipe so easy to put together. I will be making this recipe again and again.

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Occasional Cooker

Cooking Level: Intermediate

Reviewed: May 2, 2012

Excellent. No changes, great as written.

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Reviewer:

Molly

Reviewed: Apr. 30, 2012

made this a few times and it came out great. restaurant quality. Sometimes, to save time, I've used some pre made pico de gallo that can be found in the produce section of your grocery store. (not the salsa kind)

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Reviewer:

cranberri

Reviewed: Apr. 12, 2012

Great pico:)

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Reviewer:

CATHIPA

Cooking Level: Expert

Home Town: Yorktown, Virginia, USA

Reviewed: Apr. 3, 2012

Simple and fantastic! I make this at least once a month! (I use mushrooms instead of bell peppers, and you could easy vary the recipe depending on what vegetables/meat you have on hand.) As someone else mentioned, the Pico de Gallo really makes the recipe (I make mine without cilantro or chilis and add hot sauce to the quesadilla instead).

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Reviewer:

BULLETPROOF79

Cooking Level: Intermediate

Reviewed: Feb. 9, 2012

These were delicious! I used the one tortilla folded over method and made 3 of them. They weren't spicy, but had a great flavor. The fresh Pico de Gallo is the key to this one!!

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Reviewer:

SWK

Cooking Level: Expert

Reviewed: Feb. 7, 2012

We loved this recipe. I prepared about double the pico de gallo prior and used some for the fajita topping. I followed the other recommendations and placed the ingredients on one half of the tortilla to make it easier to flip. After the quesadilla was done I placed them in the oven around 250-300 to keep warm until the guests arrived.

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Reviewer:

khaith

Cooking Level: Intermediate

Home Town: Bedford, Pennsylvania, USA

Reviewed: Jan. 18, 2012

This was delicious! I made a few modifications outside of halving the recipe: Used green chilies instead of jalapenos, used ground beef instead of chicken, omitted the 1/2 sliced onion and used mozzarella cheese instead of Monterey Jack. I used all the pico de gallo filling inside the quesadillas instead of serving it on the side. This was wonderful, rave reviews from my husband as well :)

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