Margarita Chicken Quesadillas

By Susan52

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

Details

Servings 16
Preparation time 35mins
Adapted from tasteofhome.com

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.