Ingredients
Savings in Cincinnati, OH 45224
- 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
Directions
- 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.
- source;http://www.tasteofhome.com/Recipes/Margarita-Chicken-Quesadillas
