Margarita Chicken Quesadillas


I finally found it: a quesadilla made at home that tastes like one from a restaurant. I don't know whether its the bell peppers, the cheese or the butter brushed on the tortilla shell before baking, or even the fact that its baked that makes this taste just like a restaurant quesadilla, but I'm not complaining. I'm also not willing to admit the number of these that I ate in one sitting.

This is just another recipe that almost didn't get made because of that one little direction...


Yep, I did it again. But in my defense, when I choose my recipes for the week, its on Wednesday or Thursday of the week prior so remembering what does and doesn't need to be marinated a couple of days later isn't really something my brain feels necessary to keep track of. I'm working on it though. Promise. :-)

Margarita Chicken Quesadillas
Source: Taste of Home Magazine, April/May 2012
Servings: 4
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    • 2 boneless, skinless chicken breasts or 1 package chicken tenders
    • 1 can frozen limeade, thawed
    • 1 red pepper, diced
    • 1 yellow pepper, diced
    • 1 onion, diced
    • 1 tbsp. olive oil
    • salt and pepper
    • 4 flour tortillas
    • 1/2 cup shredded cheddar cheese
    • 1/2 cup shredded Monterey Jack cheese
    • 1 tbsp. lime juice
    • 1 tbsp. butter, melted
    • 1 tbsp. fresh cilantro, chopped
    • sour cream, salsa optional
1. Slice the chicken into bite sized pieces. Place in a large seal-able bag. Pour in the limeade mixture. Let marinate in the refrigerator overnight.
2. Preheat the oven to 350. Line a baking sheet with foil.
3. Heat the olive oil in a medium skillet over medium-high heat. Add the peppers and onions and cook for 5-7 minutes or until tender. Transfer to a plate to keep warm. Season with salt and pepper.
4. Spray the skillet with non-stick cooking spray and add the chicken, discarding the marinade. Cook for 5-7 minutes, turning over frequently until chicken is cooked through and lightly browned.
5. Combine the chicken, peppers and onions and cheese together in a bowl.
6. Place the tortillas on the prepared baking sheet. Fill each half of the tortilla with the chicken/peppers/cheese mixture. Fold the other half of the tortilla over.
7. Whisk the lime juice and cilantro into the melted butter. Brush over the tops of the tortillas.
8. Bake for 8-10 minutes or until cheese has melted. If tortillas are not dark enough, place under broiler for 1-2 minutes, watching to make sure they don't burn.
9. Remove from the oven, slice each tortilla into four wedges and serve immediately with sour cream and/or salsa.   

So, so, so, so, so, so tasty! The lime juice and cilantro provide a really nice kick to the quesadilla. The cheese melted perfectly in the oven and the peppers gave it just the right hint of sweetness. I could eat this every week. Actually, I might just keep some chicken marinated in the limeade on hand in the freeze just in case...
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  1. My favorite cupcake flavor is the Milkshake cupcake from Crumb, which is a marble cake filled with vanilla cream cheese frosting mixed with oreo crumbs, topped with vanilla and chocolate swirl cream cheese frosting. I think it also has bits of Oreo on the edges. Yummm.

  2. I am really bad about remembering marinades too. My husband has pointed this out on several occasions. The funny thing is that it mostly happens on Saturdays when I actually have time to marinade. :) These sound delicious though, always looking for good quesadillas for easy meals!


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