Super Easy & Mega Cheesy Quesadillas

Directions

1. Start by coating the thin chicken cutlets with olive oil and seasoning them with Street Taco Seasoning. Preheat the griddle to 350°F (medium heat). While the griddle heats up, chop the cilantro for garnishing later. Cook the chicken on the griddle until fully cooked, then remove it to rest. Once rested, cube the chicken into small bite-sized pieces. Clean the griddle quickly to remove any chicken bits.
2. Once the griddle is back to temperature, melt a small amount of butter on the griddle and create a circle for each tortilla. Place a tortilla on the buttered area, then add a layer of shredded Mexican cheese, spreading it all the way to the edges. Add the cubed chicken, spreading it evenly, followed by a layer of Pico de Gallo. Add another layer of shredded cheese, then place a second tortilla on top and gently press down.
3. Let the quesadilla cook for about 5 minutes or until the bottom tortilla is golden and crispy. Carefully flip the quesadilla onto a bed of cheese and cook for another 5 minutes or until both sides are golden and crispy.
4. Once done, plate the quesadilla and top it with a dollop of sour cream. Garnish with fresh cilantro and a light dusting of Street Taco Seasoning. Enjoy!