Grilled Hot Dog Quesadilla With Mango Pico De Gallo Recipes

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PICO DE GALLO CHICKEN QUESADILLAS



Pico de Gallo Chicken Quesadillas image

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

2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
½ onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
¼ cup sour cream, for topping

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

HOT DOGS WITH PICO DE GALLO



Hot Dogs With Pico de Gallo image

Tanya Sichynsky, a New York Times Cooking editor, tops salty, snappy grilled hot dogs with bright pico de gallo. Combining those two elements of fully loaded Mexican hot dogs makes these easy to cook for a crowd and tote to a cookout. You can prepare the pico de gallo early in the day and keep it in an airtight container until ready to pile onto the hot dogs, split to cradle the fresh filling. Be sure to keep the grill heat moderate. Too hot, and the hot dogs - and buns - will burn and dry out. Too cool, and they won't take on a smoky char.

Provided by Genevieve Ko

Categories     dinner, easy, lunch, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 ripe but firm tomatoes (1 pound), cored, seeded and diced (2 cups)
1/2 small white onion (4 ounces), finely diced (1 cup)
2 jalapeños (3 ounces), stemmed, seeded (if desired) and finely chopped (1/3 cup)
1/2 cup cilantro leaves and tender stems, finely chopped
1 teaspoon fresh lime juice, plus more to taste
Kosher salt
4 hot dogs
4 hot dog buns
2 tablespoons mayonnaise (optional)

Steps:

  • Prepare an outdoor charcoal grill or a gas grill to medium heat. You should be able to hold your hand 5 inches above the coals for 7 to 9 seconds before it becomes too hot. Or heat a grill pan on the stovetop over medium.
  • Make the pico de gallo by combining the tomatoes, onion, jalapeños, cilantro and lime juice in a medium bowl. Season with salt and mix well. Taste and add more lime juice and salt, if desired.
  • Butterfly the hot dogs: Slice them in half lengthwise without cutting all the way through the skin, then open them so they sit flat. Place them on the grill, cut-side down, and cook until grill marks appear, 3 to 5 minutes. Flip the hot dogs and cook skin-side down until the skin deepens in color, 2 to 4 minutes.
  • Meanwhile, open the hot dog buns and spread the mayonnaise on the cut sides, if you like. Grill, cut-side down, until toasted, 1 to 2 minutes, then flip and grill until lightly toasted, about 1 minute.
  • Place the grilled hot dogs in the toasted buns, cut-side up, then pile the pico de gallo into the butterflied opening. Serve immediately, with any remaining pico de gallo on the side.

GRILLED HOT DOG QUESADILLA WITH MANGO PICO DE GALLO



Grilled Hot Dog Quesadilla with Mango Pico de Gallo image

Our quesadillas with mango pico de gallo are very tasty-and they're even tastier with plump, juicy grilled hot dogs.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 6 servings.

Number Of Ingredients 8

6 KRAFT Singles
6 OSCAR MAYER Wieners
6 flour tortillas (6 inch)
1 large mango, peeled, seeded and chopped
1/4 cup finely chopped red onions
2 Tbsp. chopped cilantro
1 Tbsp. lime juice
1 habanero chile, seeded, finely chopped

Steps:

  • Heat grill to medium heat.
  • Layer Singles and wieners on half of each tortilla; fold in half to enclose filling. Place each quesadilla in center of large sheet of foil; wrap securely.
  • Grill 3 min., turning once. Meanwhile, combine remaining ingredients.
  • Cut quesadillas into wedges. Serve topped with mango mixture.

Nutrition Facts : Calories 370, Fat 24 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 1010 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g

GRILLED HOT DOG QUESADILLA WITH MANGO PICO DE GALLO



Grilled Hot Dog Quesadilla with Mango Pico de Gallo image

Our quesadillas with mango pico de gallo are very tasty-and they're even tastier with plump, juicy grilled hot dogs.

Provided by @MakeItYours

Number Of Ingredients 8

6 KRAFT Singles
6 OSCAR MAYER Wieners
6 flour tortillas (6 inch)
1 large mango, peeled, seeded and chopped
1/4 cup finely chopped red onion s
2 Tbsp. chopped cilantro
1 Tbsp. lime juice
1 habanero chile, seeded, finely chopped

Steps:

  • Heat grill to medium heat.
  • Layer Singles and wieners on half of each tortilla; fold in half to enclose filling. Place each quesadilla in center of large sheet of foil; wrap securely.
  • Grill 3 min., turning once. Meanwhile, combine remaining ingredients.
  • Cut quesadillas into wedges. Serve topped with mango mixture.

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