This is an amazing recipe! I almost always make adjustments to recipes and add a little extra spice, but thought this was perfect as is! Love i!

4 stars b/c I did change a little. The pico is 5 though! Very good. I used pepper jack cheese b/c they didn't have the off brand of the other. I think I'll continue to use it b/c it made it a little spicier, which I love. I also seasoned my chicken while cooking it with cumin, chili powder, lime juice, paprika, and garlic powder and left out the onions since there is enough in the pico. Awesome Awesome Awesome! I love this! Put in oven for just a few minutes instead of flipping.

I made these for some friends at school, and they begged me not to leave the state! Just a few suggestions...the most important being - don't put the pico de gallo inside the quesadilla! The pico de gallo makes everything too slippery, and the quesadilla's filling falls out when cooking. The pico de gallo tastes much better when separate and used as a sauce. Other than that - I regularly substitute a red bell pepper for green, occasionally omit the jalepeno, and usually go vegetarian by omitting the chicken as well. This recipe is versatile!

WOW! VERY VERY VERY good. I followed the recipe exactly. I was tempted to make some changes that others suggested, but decided not to... and they were very good! The leftovers did not taste so good..but fresh they are amazing. The pico de gallo turned out perfect too! I had to tell everyone I actually made it bc they thought I bought it!

The pico de gallo is to die for. I crave it like I crave deserts. Every pico de gallo I've had since pales in comparison to this one's flavor and freshness. The rest of the recipe is nothing too remarkable, but isn't bad either. Here are some tips. 1) If the pico de gallo flavors seem "off" at all, I've found that I usually need a little more salt. Strange, but true. 2) Just use one tortilla at a time. Put toppings on one half of it and fold it over. This will prevent alot of leakage during cooking. 3) If you have a George Foreman grill gathering dust in your closet, dig it out now and use it for these quesadillas. It works great and cooks in about half the time. 4) I like to add about 1 T of olive oil and about 1 t of sugar to my pico de gallo.

These were very good. I will make these again, I do need to work on my flipping skills. Thanks

I made this a while ago, but saved my notes so that I could review it later. I liked these, but thought they were a little bland and the pico de gallo was lacking in flavor (but very fresh!). The quesadillas were difficult to flip and my filling kept oozing out (oops!). Perhaps there is an easier way to flip them??? Followed directions almost exactly except for subbing Louis Rich chicken strips for cubed chicken breasts and using the pico de gallo mixture as garnish only. This would be a good dish to serve for lunch or a light dinner (as I did). If I make this again (I might...), I'll definitely perk up the pico de gallo and add it to the quesadillas as well. Thanks.

I made this many months ago, and have made it many times since. It's a great recipe for quesadillas, but find myself using the pico de gallo recipe much more - topped on nachos or baked chicken, or simply in a bowl served with tortilla chips. Thanks for the recipe!

The flavors are wonderful! The making of the quesdilla I found was a little difficult. I ended up making the second batch like an omlet; flipping one side an half. It worked a little easier for me.

I did use premade pico de gallo salsa from costco, but the rest I did exactly the same and it was FABULOUS!

This is alot of work but well worth it!!!!! I will make this again and again and again.....SUPER....Thanks

These are so good! My only advice is to make extra pico de gallo...it's fabulous!

Just what I needed for a Mexican fix! I seasoned the chicken with chili seasoning, cumin and cayenne before cooking it. I also omitted the jalapeno simply because my kids wouldn't eat it. I made the pico but I also chopped up the green pepper small and added it. I didn't use the second onion either. I also cooked all of the pico simply because I don't like raw onion. These were soooooooo yummy! Tortilla in pan, cheese, pico and chicken. I think the key to flipping them is not overfilling. We added avocado and sour cream after and OMG, to die for! My youngest devoured her 3 triangles without any hesitation and we are always waiting for her to eat! Definitely going to make again! I also added extra chili sauce to mine cause I like a bit more bite ;)

This recipe has become a staple at my house. It's amazing as is, but I make these changes to suit my family's taste. I add black beans to the chicken mixture and I use corn tortillas instead of flour. I also add lettuce, advocodo and black olives to the top of the quesadillas along with the pico de gallo and sour cream. This is so delish!

I use Jalepeno peppers for the pico de gallo, it makes it have more bite. My husband would prefer habenero, but my kids wouldn't eat it then. I have altered the chicken for fish, as well as hamburger. Mahi Mahi works the best for fish quesadillas. Everytime I make this the kids think my quesadillas are better then restaurant quesadillas.

really good. they need just a little more kick. I may add a some more cilantro and jalapeno next time.