There is nothing like a chicken quesadilla and pico de gallo.  This chicken quesadilla and pico de gallo is delicious and quick!  I have literally been perfecting my pico recipe for years… and I think I nailed it.  Now, I am saving you the trouble and sharing it!  Enjoy!

Chicken Quesadilla and Pico | Mini Van Dreams

Chicken Quesadilla

Course Main
Cuisine Mexican
Servings 4
Chef Julia


  • 1 pound boneless skinless chicken breasts
  • 1 packet taco seasoning
  • Salt and pepper to taste
  • 1-2 cups reserved chicken broth
  • 2 cups shredded cheese
  • 8 burrito-sized tortillas


  1. Place chicken in large pot. Cover with water and add salt and pepper. Bring to boil.
  2. Drain chicken when no longer pink, reserving 2 cups of chicken broth from pot.
  3. Allow chicken to cool slightly and shred.
  4. Return shredded chicken to pot and sprinkle with taco seasoning. Stir.
  5. Slowly add chicken broth until chicken is moist and taco seasoning is incorporated (you do not want it to be soupy.)
  6. Heat non-stick skillet on medium-low heat.
  7. Place 1 tortilla shell in bottom of pan, cover entire tortilla with 1/4 cup of cheese. Spoon shredded chicken mixture on top.
  8. Cover with another 1/4 cup of cheese and place second tortilla shell on top.
  9. Allow quesadilla to cook until tortilla is crisp on one side, approximately 3-4 minutes. Carefully turn over quesadilla and cook an additional 3-4 minutes on opposite side.
  10. Cut into triangles and serve with pico de gallo.

Recipe Notes

You can also prepare the chicken in a crockpot.


Pico de Gallo

Course Side
Servings 4
Chef Julia


  • Equal amounts of: diced roma tomatoes diced red onion, and fresh, chopped cilantro.
  • Juice of 1 lime
  • Salt to taste
  • 1-2 teaspoons minced garlic
  • 1/2-1 teaspoon sugar
  • 4-8 jarred jalapeno slices diced


  1. Combine all ingredients except sugar.
  2. Test pico and adjust seasonings (salt and sugar) to taste.
  3. Refrigerate at least 1 hour before serving, preferably overnight.




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