Quite possibly my favorite food ever…after chicken fingers and pizza, of course. I have the taste buds of a 10 year old and I’m not ashamed to admit it.

This recipe is easy and super tasty.

Ready???

OK then. Here’s what you’ll need to make two quesadillas:

* 4 roma tomatoes (the medium oblong guys)
* 1 onion (half reserved)
* A handful of cilantro, chopped
* Juice from half a lime
* Jalapeños – I go with at least 6-8 but I adore spicy food so do as you please
* 1 chicken breast
* Shredded Monterey jack Jalapeño (again, totally up to you as to how much to use. You’ll need at least a 1/4 cup)
* Shredded Mexican cheese blend (see above)
* 4 soft mini taco / tortilla wrappers

So the pico de gallo is a snap.

Chop half the onion, the tomatoes, cilantro and throw it in a bowl. Add a couple of chopped jalapeños, some salt and the juice of half a lime. That’s it! Put it in the fridge and let it hang out for a while.

In a skillet over medium heat, add one tablespoon of oil. Add the chicken beast and let it brown on both sides (4 minutes a side, depending on thickness).

Do not cook the chicken all the way through. Once it’s golden brown, remove from the skillet and set it aside.

Throw half the picco de gallo in the same skillet and saute for a minute or two.

Remove it and set aside.

Slice the other half of the onion and add it to a tablespoon of butter in the skillet, over medium heat. You want the onions really soft and slightly golden (8-10 minutes).

Now slice the chicken. Some like it chopped, others like it sliced. I’m a sliced kind of girl.

Finally, throw everything back into the skillet and add the juices that will have accumulated in the picco de gallo bowl.

Cook the chicken mixture on low until done. The beauty of this dish is that you control the timing. If you’re starving, then crank the heat to medium and it will be done in 5 minutes. Otherwise, it can linger on low for up to 20 minutes, without drying out the chicken.

Lastly, spray a nonstick pan with Pam and put it over medium-low heat. Place one small tortilla shell in the pan and cover with cheese and the chicken mixture. Throw on the top tortilla and flip after a minute or two.

I made a small batch of guacamole (just 2 avocados, one tomato, half an onion, salt, a little sugar, and a bit of hot sauce).

Serve the quesdadillas with the picco de gallo and sour cream. Done and DONE!