Chicken Quesadillas with Pico de Gallo and Jack Cheese

Combine the ingredients of the pico de gallo in a small bowl, mixing together tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat, then add the chicken and cook until it reaches an internal temperature of 165 degrees Fahrenheit. Remove the cooked chicken from the skillet and set it aside.

Add the remaining 1 tablespoon of olive oil to the hot skillet, then sauté sliced onion and green pepper until they are tender. Stir in minced garlic and continue to cook until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat, then set it aside to keep warm.

Place a flour tortilla in the skillet and heat it for about 30 seconds on each side. Spread 1/4 cup of shredded cheese onto the tortilla, followed by half of the chicken mixture. Sprinkle another 1/4 cup of cheese over the top, then place another tortilla on top. When the bottom tortilla is lightly browned and cheese has started to melt, flip the quesadilla and cook for an additional 30 seconds on the opposite side. Remove the quesadilla from the skillet and cut it into quarters.

Repeat the process with the remaining ingredients to make additional quesadillas. Serve them hot, accompanied by a dollop of sour cream and the remaining pico de gallo.