Reviewed: Apr. 15, 2007

So delicous!! Very easy to make and has lots of flavor. Would make anyday!

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Apr. 6, 2007

I actually just used this recipe to make a pico de gallo salsa for fajitas- and it was excellent! It was fresh and flavorful, and incredibly easy. I also recommend trying the pico de gallo from this recipe over the Sweet Corn Cake (recipe on this site)

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MCKA

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Reviewed: Mar. 17, 2007

These are AWESOME. Just as good as the mexican restaurants, if not better. Thanks for sharing!

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SliSli

Cooking Level: Beginning

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Reviewed: Mar. 3, 2007

This is more of a fajita sandwich then a quesadilla......way toooo much bell pepper and onion and we prefer more cheese.

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Luvs2Cook!

Cooking Level: Expert

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Reviewed: Mar. 3, 2007

Worth making for the salsa alone! We didn't have fresh tomatoes, so we used a 14.5 oz can of diced tomatoes, drained. Worked great. Ended up using 4 Tbs lime juice, which seemed to give the salsa the proper consistency. This is our new standby Mexican recipe!

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Enkephalin

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Reviewed: Feb. 19, 2007

One of our favorites.

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MC

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Reviewed: Feb. 14, 2007

This was a very tasty meal. I made this for my family and they loved it. Next time I will cut down on the amount of lime juice just to be sure the tortillas don't get soggy.

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SLB

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Jan. 19, 2007

These are really good! I used a bit less lime juice and used shredded roasted chicken from the supermarket (to save time). Absolutely delicious - my guests loved them!

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nyrak1969

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Reviewed: Jan. 15, 2007

The Pico de Gallo in this recipe was out of this world!! By far, better than I have had in any restaurant. I made these exactly as stated in the recipe, however, I seasoned my chicken. They took some prep work, and I wasn't sure exactly how I was going to flip the quesadillas without the filling coming out. I finally found that inserting a plate into the pan, and flipping them works out perfectly!! My 15 month old and I devoured these tonight. My 3 year old is a bit picky, and pulled out all the stuff he didn't like. Unfortunately, my first batch wasn't as crispy as it should have been, and my husband ate the soggy quesadillas, and he was turned off from dinner. I asked him to try the one that the rest of us were eating from, but he didn't want to. I will try this again maybe in a few months when my hubby can look at them again. Thank you for a delicious recipe!!

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Mandy Sue

Cooking Level: Intermediate

Home Town: Lake Hiawatha, New Jersey, USA

Living In: Florham Park, New Jersey, USA

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Reviewed: Jan. 3, 2007

Can I please give 4.5. My vote is 5, hers is 4. I really think that it is very good and people's advice is very valid.

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WILDROVER_99

Cooking Level: Intermediate

Home Town: South Portland, Maine, USA

Living In: Port Republic, Maryland, USA

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Reviewed: Dec. 19, 2006

These were absolutely great! My family loved them. This is definitely a keeper

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Mary H.

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2006

This was a big hit at my house. A definite keeper!

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DESIDERATA

Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

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Reviewed: Dec. 5, 2006

I can not get enough of these! Super delicious. The pico de Gallo is so fresh and tasty. I've been making it as a salsa for chips and tacos and all kinds of things. Try this recipe, you will love it!

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HUNGRYVALGAL

Cooking Level: Intermediate

Living In: Monroe, Michigan, USA

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Reviewed: Nov. 19, 2006

This recipe is a keeper! I was afraid of the jalepeno so I only used one half pepper, but I couldn't even taste it so I will use the full pepper next time.

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Cybil

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Reviewed: Nov. 17, 2006

VERY GOOD

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carrie

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Reviewed: Nov. 5, 2006

This recipe is an awesome starting point! I just have a few extra tips. The chicken is a little bland, but if you look up Lime Chicken Soft Tacos this is a perfect marinade!! Also, when making the pico make sure to scoop out all of the insides of the tomatoes, the seeds and juice make it extremely watery. Finally, an easy way to avoid the mess is to get a quesadilla maker! They're really inexpensive and you can pick one up at target. My family and friends rave about this every time I make it! With these quick changes yours will too!

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apierce2

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Reviewed: Nov. 5, 2006

These were amazing! I had to make them twice in the same week! Both times I wished I had a little more of the pico left over for garnish, so next time I will probably double that part.

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simplekm

Cooking Level: Intermediate

Home Town: Springfield, Massachusetts, USA

Living In: Bridgewater, Virginia, USA

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Reviewed: Oct. 12, 2006

Excellent! I made this last night and I'm looking forward to the leftovers from today. The lime juice plays off the cilantro and jalapenos very nicely. I substituted low-fat ranch dressing for the sour cream for dipping. I'll definitely make this again.

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Nightmarez

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Reviewed: Sep. 16, 2006

This dish was good, I used a half green, orange and red pepper, monteray jalapeno cheese along with Mexican Cheese. I also used 4 garlic cloves. Next time I think I will also add crumbled bacon.

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TALCOTT

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Reviewed: Sep. 6, 2006

DELICIOUS quesadillas . . . I used half red/half green peppers, for color, salted the chicken and added just a little more cheese - the filling easily stuffed 3 full quesadillas (6 tortillas). Served w/ fresh guac and the pico and sour cream, it's better than a restaurant!

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