Pico de Gallo:
20 tomatoes, diced
10 onion, finely chopped
20 limes, juiced
1-1/4 cups chopped fresh cilantro
10 jalapeno pepper, seeded and minced
salt and pepper to taste
1-1/4 cups olive oil, divided

20 skinless, boneless chicken breast halves - cut into strips
5 onion, thinly sliced
10 green bell pepper, thinly sliced
20 cloves garlic, minced
40 (12 inch) flour tortillas
10 cups shredded Monterey Jack cheese
2-1/2 cups sour cream, for topping

20 tomatoes, diced 10 onion, finely chopped 20 limes, juiced 1 -1/4 cups chopped fresh cilantro 10 jalapeno pepper, seeded and minced 1 -1/4 cups olive oil, divided 20 skinless, boneless chicken breast halves - cut into strips 5 onion, thinly sliced 10 green bell pepper, thinly sliced 20 cloves garlic, minced 40 (12 inch) flour tortillas 10 cup s shredded Monterey Jack cheese 2 -1/2 cups sour cream, for topping

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.