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Category: Sandwiches
Prep Time: Cook Time: Total Time:
4 boneless skinless chicken breast halves (5 ounces 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 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 flour tortillas (10 inches)
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
2 tablespoons butter, melted
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
Lime wedges, optional
Place chicken in a large resealable plastic bag; add limeade concentrate. Seal bag and turn to coat. Refrigerate for 6 hours or overnight.
In a large skillet, saute the onion and sweet peppers in oil until tender; season with salt and pepper. Set aside.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain and discard marinade. Grill chicken, covered, 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. Place quesadillas on a baking sheet. Combine butter and lime juice; brush over tortillas. Bake at 350 for 8-10 minutes or until cheese is melted.
Cut each quesadilla into 4 wedges. Sprinkle with cilantro; serve with lime wedges if desired. Yield: 16 wedges.
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Margarita Chicken Quesadillas
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
4 boneless skinless chicken breast halves (5 ounces 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 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 flour tortillas (10 inches)
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
2 tablespoons butter, melted
1 tablespoon lime juice
1 tablespoon chopped fresh cilantro
Lime wedges, optional
Place chicken in a large resealable plastic bag; add limeade concentrate. Seal bag and turn to coat. Refrigerate for 6 hours or overnight.
In a large skillet, saute the onion and sweet peppers in oil until tender; season with salt and pepper. Set aside.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain and discard marinade. Grill chicken, covered, 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. Place quesadillas on a baking sheet. Combine butter and lime juice; brush over tortillas. Bake at 350 for 8-10 minutes or until cheese is melted.
Cut each quesadilla into 4 wedges. Sprinkle with cilantro; serve with lime wedges if desired. Yield: 16 wedges.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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