Margarita Chicken Quesadillas Recipe
- 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
- 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.
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.
Reviews for Margarita Chicken Quesadillas
"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"
"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."
"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."
"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."
"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. : )"
"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.)"
"It was a very good chicken quesadilla, the lime flavor really came through in the chicken."
"It was very good quesadilla, them lime flavor really came through on the chicken."
"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."
"Very good flavor. They do tend to fall apart a little so they're messy for kids. The limeade adds great flavor (I might try that with fajitas). It uses half a container of limeade concentrate so I marinade another batch of chicken in the freezer for next time. The onions and peppers make it taste like a fajita."
"My family gave this recipe rave reviews and said they liked these better than the quesadillas I usually make with chicken, salsa, monterey jack, and cream cheese. They do fall apart a bit because there is no cream cheese to hold the mixture together. So I had some trouble with the filling coming out. These remind me more of a fajita because the meat is grilled and the veggies are fresh. You could certainly serve them as fajitas rather than quesadillas. The lime marinade really adds a nice touch. It's very subtle, but a good layer of flavor. I added some canned chiles and fried the quesadillas in a skillet rather than baking them. In the spirit of the name, margarita, I sprinkled some coarse salt on them before serving. Very good!"
"This recipe was really good and will definitely be making again. One change we did was put it on a griddle instead of in the oven."
Sweet Red Wine
Enjoy this recipe with a sweet red wine.