Margarita Chicken Quesadillas

Directions

1. Place chicken in a large bowl. Add limeade concentrate and turn to coat. Cover bowl; refrigerate for 6 hours or overnight.
2. In a large nonstick skillet, saute the onion and sweet peppers in oil until tender; season with salt and pepper. Remove and set aside; wipe out skillet. Drain chicken, discarding marinade.
3. Grill chicken, covered, on a greased rack over medium heat or broil 4 in. from the heat for 5-8 minutes on each side or until a thermometer reads 165°. Cut chicken into 1/4-in. strips; set aside. On half of each tortilla, layer Monterey Jack cheese, chicken, pepper mixture and cheddar cheese; fold over. Combine butter and lime juice; brush over tortillas.
4. In same skillet used to cook vegetables, cook quesadillas over medium heat until cheese is melted, 2-3 minutes per side. Keep warm in oven while cooking remaining quesadillas. Cut each quesadilla into 4 wedges. Sprinkle with cilantro; serve with lime wedges if desired.