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Margarita Chicken Quesadillas

Margarita Chicken Quesadillas
Quesadillas have never tasted so good as when they are filled with slightly sweet onions and peppers and topped with lime butter and salt, the perfect balance of sweet and savory. This version is the perfect recipe for a summer party—or a great way to bring a little bit of summer into the cold winter months. —Stephanie Bright, Simpsonville, South Carolina
16 ServingsPrep: 35 min. + marinating Bake: 10 min.

Ingredients

  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 3/4 cup thawed frozen limeade concentrate
  • 1 large onion, sliced
  • 1 medium sweet orange pepper, julienned
  • 1 medium sweet yellow pepper, julienned
  • 2 tablespoons canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 flour tortillas (10 inches)
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 tablespoons butter, melted
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro
  • Lime wedges, optional

Directions

  • Place chicken in a large resealable plastic bag; add limeade
  • concentrate. Seal bag and turn to coat. Refrigerate for 6 hours or
  • overnight.
  • In a large skillet, saute the onion and sweet peppers in oil until
  • tender; season with salt and pepper. Set aside.
  • Moisten a paper towel with cooking oil; using long-handled tongs,
  • lightly coat the grill rack. Drain and discard marinade. Grill
© Taste of Home 2013

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Margarita Chicken Quesadillas (continued)

Directions (continued)

  • chicken, covered, over medium heat or broil 4 in. from the heat for
  • 5-8 minutes on each side or until a thermometer reads 170°. Cut
  • chicken into 1/4-in. strips; set aside.
  • On one half of each tortilla, layer Monterey Jack cheese, chicken,
  • pepper mixture and cheddar cheese; fold over. Place quesadillas on a
  • baking sheet. Combine butter and lime juice; brush over tortillas.
  • Bake at 350° for 8-10 minutes or until cheese is melted.
  • Cut each quesadilla into 4 wedges. Sprinkle with cilantro; serve with
  • lime wedges if desired. Yield: 16 wedges.
Nutrition Facts: 1 wedge equals 212 calories, 9 g fat (4 g saturated fat), 37 mg cholesterol, 243 mg sodium, 18 g carbohydrate, 2 g fiber, 12 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013