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

Margarita Chicken Quesadillas Recipe

Read Reviews (8)
4.55 8
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

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

Nutritional 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.

Directions

  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

Nutritional 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.

Enjoy this recipe with a sweet red wine.

Reviews for Margarita Chicken Quesadillas(8)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 11, 2013

good

MY REVIEW
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.)

MY REVIEW
Reviewed May. 11, 2012

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

MY REVIEW
Reviewed May. 11, 2012

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

MY REVIEW
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.

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