- 16
- 30 mins
Ingredients
- 4 4 4 boneless skinless chicken breast halves (5 ounces each)
- 3/4 3/4 3/4 cup thawed frozen limeade concentrate
- 1 1 1 large onion, sliced
- 1 1 1 medium sweet orange pepper, julienned
- 1 1 1 medium sweet yellow pepper, julienned
- 1 1 1 tablespoon canola oil
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- 4 4 4 flour tortillas (10 inches)
- 1 1 1 cup shredded Monterey Jack cheese
- 1 1 1 cup shredded cheddar cheese
- 2 2 2 tablespoons butter, melted
- 1 1 1 tablespoon lime juice
- 1 1 1 tablespoon chopped fresh cilantro
- Lime wedges, optional
Preparation
Step 1
Place chicken in a large bowl. Add limeade concentrate and toss to coat. Cover bowl; refrigerate for 6 hours or overnight.
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 and discard marinade.
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 170°. Cut chicken into 1/4-in. strips; set aside. On one half of each tortilla, layer Monterey Jack cheese, chicken, pepper mixture and cheddar cheese; fold over. Combine butter and lime juice; brush over tortillas.
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 four wedges. Sprinkle with cilantro; serve with lime wedges if desired. Yield: 16 wedges.