PICO DE GALLO GRILLED CHEESE SANDWICH
This is a great sandwich that I randomly decided to make with some left over pico de gallo from a taco dinner I made the night before. This is vegetarian and makes a tasty lunch. A good side dish would be tomato soup.
Provided by Amanda.D
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 40m
Yield 5
Number Of Ingredients 8
Steps:
- Mix tomato, onion, cilantro, lime juice, salt, and pepper together in a bowl.
- Spread butter onto 1 side of each bread slice. Arrange bread, butter-side down, onto a work surface. Place 1 slice provolone cheese onto each bread slice and spoon pico de gallo onto 5 of the bread-cheese slices. Top each pico de gallo layer with remaining bread-cheese slices, butter-side up.
- Heat a skillet over medium heat. Grill each sandwich in the hot skillet until golden brown and cheese is melted, 3 to 4 minutes per side.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 29.3 g, Cholesterol 57.4 mg, Fat 23.7 g, Fiber 1.9 g, Protein 18.8 g, SaturatedFat 14.4 g, Sodium 888.6 mg, Sugar 3.7 g
PICO DE GALLO
Provided by Guy Fieri
Time 1h10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.
PICO DE GALLO CHICKEN QUESADILLAS
Flour tortillas filled with chicken breast, onions, peppers, pico de gallo, and Monterey Jack cheese.
Provided by Tony Cortez
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt, and pepper. Set pico de gallo aside.
- In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
- Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
- In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.
Nutrition Facts : Calories 673.2 calories, Carbohydrate 72.8 g, Cholesterol 65 mg, Fat 29.1 g, Fiber 6.7 g, Protein 31 g, SaturatedFat 10.9 g, Sodium 978.5 mg, Sugar 7.2 g
PICO DE GALLO
This classic salad is the perfect side to a steak fajita or a barbecued rib-eye
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper
Time 15m
Number Of Ingredients 6
Steps:
- Stir all the ingredients together in a medium bowl with some seasoning then put it into the fridge to chill. You could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.
Nutrition Facts : Calories 29 calories, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.08 milligram of sodium
GRILLED PICO DE GALLO
I received this in an email and it just sounded delicious, so I thought I would post it - I hope you enjoy!!
Provided by Chef mariajane
Categories Low Protein
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Grill the tomatoes, onion, and peppers until the tomatoes are marked and warm through, the onion is slightly browned and soft, and the peppers skin has blistered and browned. Remove them from the heat and cool until they can be handled easily. Gently remove the skin from peppers. Chop all veggies into small pieces (about 1/3 inch dice) and put them in a small bowl.
- Add the cilantro, lime juice and seasoning. For more heat, add more jalapeno or a dash of cayenne.
- Best if eaten right away.
Nutrition Facts : Calories 78.7, Fat 0.6, SaturatedFat 0.1, Sodium 88.5, Carbohydrate 18.5, Fiber 3.8, Sugar 5.9, Protein 2.8
GRILLED CHICKEN BAKED WRAPS WITH PICO DE GALLO
Make and share this Grilled Chicken Baked Wraps With Pico De Gallo recipe from Food.com.
Provided by Joanne
Categories Lunch/Snacks
Time 1h26m
Yield 8 Chicken Wraps
Number Of Ingredients 15
Steps:
- Make the Pico de Gallo:.
- Combine all ingredients in glass bowl. Mix well to combine. Refrigerate at least 1/2 hour or until ready to use.
- Soak Chicken cutlets in water and vinegar for about 10 minutes.
- Rinse several times with cold water, pat dry and transfer to mixing bowl or ziploc bag.
- To the chicken add, garlic, juice of 2 limes, olive oil, oregano, salt and black pepper to taste. Mix well and let marinade for a least 1/2 hour (the longer it marinades, the better it will taste). If marinating more than one hour, refrigerate, but bring to room temperature before grilling.
- Preheat indoor or outdoor grill to medium high heat. (If using indoor grill cook chicken in batches, 2 or 3 at a time).
- Add chicken and cook 3 minutes per side. Let chicken rest for 10 minutes, then dice in small pieces.
- Add chicken to flour tortillas, top with Pico de Gallo and Shredded Cheddar Cheese.
- Roll the tortillas up, place on greased baking sheet seam side down.
- Bake @ 350 degrees for 20 minutes.
Nutrition Facts : Calories 678, Fat 28, SaturatedFat 9.7, Cholesterol 102.5, Sodium 1057.1, Carbohydrate 63.6, Fiber 4.2, Sugar 4, Protein 41.2
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