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.
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