Easy Chicken Quesadillas

I shared this recipe as a guest post earlier this summer, but here is is again in case you missed it!

As school starts up again and fall sports schedules take up more and more time, I don’t always have a ton of time to spend on dinner.

So on those busy evenings, I love a quick, easy, fresh, fall back recipe like these easy chicken quesadillas!  They come together in a flash, and use fresh, healthy ingredients the whole family will enjoy!

Easy Chicken Quesadillas

Leftover Rotisserie Chicken, diced

Monterey jack cheese, shredded

Pico de Gallo (recipe below)

Flour tortillas, 8-inch or 10-inch tortillas work best

Guacamole (optional)

Pico de Gallo

½ jalapeno, seeded, deribbed, & minced

2 tbsp onion, minced

2 medium tomatoes, deseeded, diced

Small handful of cilantro, diced

1 tbsp lime juice

Stir all of the Pico de Gallo ingredients together in a bowl.  Set aside.

Preheat a Foreman Grill or Panini Press to high.

Sprinkle a small handful of chicken onto each tortilla, followed by Pico and cheese.  Fold the top half of the tortilla over and place in the preheated grill, seam side facing down.  Close the grill.

Cook for 2-3 minutes or until the tortilla is browned and the cheese is melted.  Serve immediately with additional Pico and guacamole.