1. Pan fry chicken thighs in a little olive oil and cut into bite-size pieces. Lay out tortillas and divide chicken evenly among them, on just half of each tortilla.
2. Top with shredded monterey jack cheese and a spoonful of pico de gallo. Fold each quesadilla into a half-moon and place in a skillet with a little olive oil. Cook over medium-high heat for 3-4 minutes on each side until crispy. Repeat until all quesadillas are cooked. Cut into wedges and serve with chips and pico de gallo.

Serve With Idea:

• Tortilla Chips
• Salsa
• Sour Cream