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About the Dish

  • Green Onion

    Green Onion

  • Salad Tomatoes

    Salad Tomatoes

  • Jalapeño Pepper

    Jalapeño Pepper

  • Lime


  • Chicken Breast

    Chicken Breast

  • Sweet Pepper

    Sweet Pepper

  • Flour Tortillas

    Flour Tortillas

  • White Cheddar Cheese

    White Cheddar Cheese

  • Chèvre



MISE EN PLACE Trim and thinly slice green onion, keeping whites and greens separate. Remove stem and seeds from sweet peppers, and thinly slice. Chop tomatoes. Remove stem and seeds from jalapeño, and mince flesh. Halve and juice lime.
Make pico de gallo: In a bowl, combine onion whites, tomatoes, jalapeño, lime juice, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper.
Season chicken on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Heat 1 teaspoon cooking oil in a non-stick skillet over medium-high heat; cook chicken until browned on first side, 2-3 minutes. Flip chicken, and add sweet peppers. Continue cooking, stirring peppers occasionally, until the chicken’s juices run clear, 3-4 minutes.
Transfer chicken and peppers to a plate, and allow to cool 5 minutes. Thinly slice chicken against the grain. Rinse the skillet, wipe it dry, and set it aside.
Top half of each tortilla with cheddar, chèvre, sliced chicken and green onions. Fold tortillas in half, enclosing the filling.
Return skillet to medium-high heat. Brush tops of quesadillas with a total 1/2 teaspoon cooking oil. Place quesadillas in skillet, oil side down. Cook until bottoms are golden and crispy, 1-2 minutes. Brush tops with a total 1/2 teaspoon cooking oil. Flip quesadillas, and cook until they're golden and crispy and until the cheese has melted, 1-2 minutes.
Transfer quesadillas to a cutting board. Cut the quesadillas in half, top with pico de gallo, and enjoy!