Margarita Chicken Quesadillas Recipe
Margarita Chicken Quesadillas Recipe photo by Taste of Home
Next Recipe

Margarita Chicken Quesadillas Recipe

Read Reviews
4.5 13 16
Publisher Photo
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
TOTAL TIME: Prep: 35 min. + marinating Bake: 10 min.
MAKES:16 servings
TOTAL TIME: Prep: 35 min. + marinating Bake: 10 min.
MAKES: 16 servings


  • 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

Nutritional Facts

1 wedge: 212 calories, 9g fat (4g saturated fat), 37mg cholesterol, 243mg sodium, 18g carbohydrate (9g sugars, 2g fiber), 12g protein.


  1. Place chicken in a large resealable plastic bag; add limeade concentrate. Seal bag and turn to coat. Refrigerate for 6 hours or overnight.
  2. In a large skillet, saute the onion and sweet peppers in oil until tender; season with salt and pepper. Set aside.
  3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain and discard marinade. Grill 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.
  4. 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.
  5. Cut each quesadilla into 4 wedges. Sprinkle with cilantro; serve with lime wedges if desired. Yield: 16 wedges.
Originally published as Margarita Chicken Quesadillas in Taste of Home April/May 2012, p28

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Margarita Chicken Quesadillas

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Katydidd76 User ID: 6995720 244006
Reviewed Feb. 17, 2016

"Delicious! My guests rave about these whenever I serve them and there are seldom any leftovers! I have never encountered any messiness from broiling the chicken like other reviewers but you certainly have to make sure you drain the marinade thoroughly prior to sticking the chicken under the broiler. I like my quesadillas on the crispy side, so after baking them I carefully broil them for a few minutes until they're browned. Wow, these are so good. Leftovers reheat well, too"

teachershirl User ID: 6365761 240546
Reviewed Dec. 29, 2015

"This is a family favorite that I make frequently. I agree with justmbeth about the number of servings. We get 4 main dish servings from the recipe. I broil the chicken on a foil-covered pan because doing them on the stovetop grill or charcoal grill left a huge mess of burned limeade from when the sugar in it carmelized. The limeade does add a wonderful flavor to the meat, though."

justmbeth User ID: 1196484 193433
Reviewed Sep. 1, 2014

"Simple and very flavorful. Just need to remember to marinate ahead. I typically use Reynold's release on my baking sheets but I did not have any residual dripping/scorching from the lime/butter mixture that others commented on. Serving size says 16, but I would debate that. Probably more like 4, if prepared as a meal and not as a appetizer, and 8, if an appetizer."

Igraine32 User ID: 7006585 192000
Reviewed Jun. 23, 2014

"This was amazing. We really enjoyed it. We grilled the chicken on a charcoal grill. Because of the added smokiness, we all agreed bacon and gouda cheese might be nice additions next time, but this was great as is."

lorischlecht User ID: 1226455 150371
Reviewed May. 27, 2014

"This was really good. I wish I'd read blue_eyes998 review before I made this though, as the lime juice really did get all over my pan. (It was my first time broiling something, and my chicken was just a little dry, but that was my fault.) I really liked the lime-butter combo too. I look forward to making this again, after I get a dozen or so miles in on my treadmill. : )"

sudiinkitchen User ID: 7402662 193422
Reviewed Sep. 11, 2013


blue_eyes998 User ID: 5762850 196410
Reviewed Mar. 6, 2013

"This is really fantastic! It's become a favorite. I use a quesadilla maker, so that makes the wedges into sealed pockets for me. If you are going to broil the chicken, make sure you have aluminum foil on the bottom and up the sides of the pan, because that sugary limeade concentrate will drip and burn... and by the time your chicken is cooked you may find you've absolutely ruined a nonstick baking sheet. (I speak from experience.)"

pamdevone User ID: 3875916 150370
Reviewed May. 11, 2012

"It was a very good chicken quesadilla, the lime flavor really came through in the chicken."

pamdevone User ID: 3875916 195209
Reviewed May. 11, 2012

"It was very good quesadilla, them lime flavor really came through on the chicken."

TessaMB User ID: 6083350 184553
Reviewed Apr. 26, 2012

"Yummy! Definitely on our "do again" list! Easy to prepare. Only downside is that it uses a lot of dishes...A bit too much filling for the amount of tortillas given."

Loading Image