Senor Cortez--This is the best, by far, recipe I have ever tasted for Pico de Gallo. Combining it in a chicken quesadilla was a work of genius, or family background. Using fresh cilantro is imperitive to the overall good taste, as are fresh ripened tomatoes. I followed your recipe to a T, but did prepare the pico de gallo about 3 hours prior to cooking to let the flavors completely meld. I also did mine in the oven, lightly coating the lower tortilla with canola oil, then adding the cheese and ingredients, and coating the top tortilla lightly with oil, and baked in a 375 degree oven for about 20 to 25 minutes. Again, mucho gracios for this delicious recipe. I will quadruple the recipe the next time in order to feed a few friends. GordonGoodGuy, and Chef Extrordinaire.
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Senor Cortez--This is the best, by far, recipe I have ever tasted for Pico de Gallo. ...