Reviewed: Jun. 25, 2009

I only used this recipe for the pico...It was amazing! Will use this with all my Mexican dishes now. Much better than any salsa you can buy in the store. Excellent with deep fried tortillas as a snack. Update: Made this recipe for dinner and it was wonderful. Best I've tasted so far. And I still use the pico as a staple for any Mexican dish I make. Thanks again for the great addition to my collection.

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becky

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Reviewed: Jun. 19, 2009

I thought this was a great recipe. I let the pico sit for about an hour before making the quesadillas. I tried baking them in the oven like others suggested, but it never seemed to crisp and come together. Next time, I will definately cook on stove top.

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KJO990

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Reviewed: Jun. 14, 2009

Great authentic Mexican recipe! If Taco Bell is as Mexican as you get I doubt you will care for it. I thought it was wonderful... even better than my fav. Mexican restaurant! I used whole-wheat tortillas and no oil- it was delicious as can be.

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healthynfresh4life

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Reviewed: Jun. 8, 2009

Love the recipe, with a few tweaks of my own, my whole family devoured it! I used leftover grilled (very smoky) chicken breasts from a party the day before and subbed the jalepeno' with a couple of smokey chipotle' peppers (no seeds). When we were ready to assemble, I grilled them over hot hickory chips and we again ate them outside on the deck! Wonderful flavor coupled with wonderful atmosphere and family and we have a HUGE hit on our hands!! Thanks for sharing the recipe!

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Walela

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Reviewed: Jun. 4, 2009

I received a quesadillas cooker for a gift and always looking for recipes to use with it. This was excellent. I only used 1 lime because my tomatoes were on the small side. Also used very little jalapeno because I didn't want it too spicy for toddler. Everything else was the same. Whole fam gobbled them up.

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food guru

Cooking Level: Expert

Home Town: Elm Grove, Wisconsin, USA

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Reviewed: Jun. 4, 2009

I only made the pico de gallo portion of this recipe, and it was an absolute hit.

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Jen

Living In: Cleveland, Ohio, USA

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Reviewed: Jun. 3, 2009

Thought this was fantastic and extremely simple and cheap. Despite the fact that there are no special spices or strange ingredients, the taste was superb. Also used the plate trick which was helpful. Gonna make these again soon

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Kangaroo495

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Reviewed: May 23, 2009

excellent! really helps w/ the plate trick. i think next time i will try adding some mushrooms too. thanks for this recipe!

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x_shawty

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

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Reviewed: May 20, 2009

Very delicious! Adding this one to the weekly line-up!!!

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kimmydeshon

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Reviewed: May 12, 2009

Yum Oh!

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Kelly R

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Reviewed: May 6, 2009

Excellent! I didn't change a thing!

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VIBI

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Reviewed: May 2, 2009

The salsa itself was incredible! I used a little bit of it to make home-made guacamole and it was just out of this world. The part about cooking the chicken in the Pico de Gallo didn't work out so well for me . It made my tortillas soggy, which made it impossible to turn the quesadillas in the pan. I should have possibly drained the salsa before combining it with the chicken. Also, the flavor was a little bland for my taste. I may use this recipe again, especially the Pico de Gallo, only will try to prepare it differently or will make nachos with the ingredients:)

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MaidenMary

Living In: Seattle, Washington, USA

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Reviewed: Apr. 24, 2009

Delicious! I used a can of drained, diced tomatoes and 2 tsp of dried cilantro in place of fresh, and 1 lime instead of two. Also, I cooked the quesadillas in the oven for 10 mins at 350. After, I switched the oven to broil and crisped each side up. I will definitely be making this again.

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Sarah

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2009

This recipe was awesome. I cooked it just as described. I don't have any suggestions other than to encourage you to try it.

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Skylighter

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Reviewed: Apr. 3, 2009

thanks for this recipe, these are the best, we make them at least once a week!

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ruth

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Reviewed: Apr. 2, 2009

The taste is lovely and fresh -- I love it. However, I am quesadilla challenged, and had lots of trouble with "assembly" ! I've made this a couple of other times, and found that putting all the veggies in the food processor and shredding the chicken more makes it all stay together better. I'm sure there are more tricks... But they aren't in the recipe :)

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TARA77

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Reviewed: Mar. 30, 2009

I have never tried pico sauce on a quesadilla before. Great suggestion. I used leftover grilled chicken. There was more lime juice than I was used to. It still tastes fabulous. I made extra pico to top tacos the next day. Make the sauce a little ahead of time, if you can. The flavors will develop.

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Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

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Reviewed: Mar. 24, 2009

My kids LOVE this! They call it chicken pico...lol It has now become a frequent meal in my house. Great taste! Oh and as far as the flipping goes, I use my George Foreman Grill. Works wonders ....

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keebler78

Cooking Level: Beginning

Home Town: Mckinney, Texas, USA

Living In: Stephenville, Texas, USA

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Reviewed: Mar. 12, 2009

My family of 6 (4 kids under 7) all loved it. To make it a little faster, I bought a bag of frozen chicken fajita strips, started with step 3 and went from there. There was more than enough food to fill everyone up!!! I would rec using 1 lime instead of 2 as the juice was just a little overpowering. Thanks for a great recipe!

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tabasco

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Reviewed: Mar. 2, 2009

Delicious!

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msmorning

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Pico de Gallo Chicken Quesadillas

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