Ingredients
- 4 boneless skinless chicken breast halves (5 oz. 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 Tbsp. canola oil
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 4 flour tortillas (10 in.)
- 1 cup (4 oz.) shredded Monterey Jack cheese
- 1 cup (4 oz. shredded cheddar cheese
- 2 Tbsp. butter, melted
- 1 Tbsp. lime juice
- 1 Tbsp. chopped fresh cilantro
- Lime wedges optional
Preparation
Step 1
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 skillet, saute onion and sweet peppers in oil until tender; season with salt and pepper. Set aside.
3. Moisten a paper towel with cooking oil; use long-handled tongs to coat grill rack. Drain and discard marinade. Grill chicken, covered, over medium heat, or broil 4-in. from heat for 5-8 minutes on each side or until a thermometer reads 170 degrees. Cut 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 degrees for 8-10 minutes or untl cheese is melted.
5. Cut each quesadilla into 4 wedges. Sprinkle with cilantro; serve with lime wedges if desired.