Margarita Chicken Quesadillas recipe

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Ingredients

1 cup bottled margarita mix
2 tablespoons lemon juice
2 tablespoons lime juice
1 tablespoon garlic powder
1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - cut into bite-size pieces
8 (10 inch) flour tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese

Nutrition Info

812 calories
carbohydrate: 87.3 g
cholesterol: 88.4 mg
fat: 33.6 g
fiber: 4.6 g
protein: 38.2 g
saturatedFat: 14.9 g
servingSize: -
sodium: 1287.3 mg
sugar: 15.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Stir margarita mix, lemon juice, lime juice, and garlic powder together in a large bowl.

  3. Heat vegetable oil in a large skillet over medium heat. Cook and stir chicken in the hot oil until no longer pink in the center and juices run clear, 5 to 7 minutes. Drain excess oil from chicken. Pour margarita mixture into the skillet with chicken, simmer until most of margarita mixture is evaporated, 15 to 20 minutes. Transfer and drain chicken to a paper towel-lined plate.

  4. Layer 4 tortillas with chicken, Cheddar cheese, and Monterey Jack cheese, top with remaining 4 tortillas. Place the prepared quesadillas, 1 or 2 at a time, on a large baking sheet.

  5. Bake quesadillas in the preheated oven until cheese is melted, about 15 minutes. Repeat with remaining quesadillas, cut into quarters to serve.

Recipe Yield

4 quesadillas

Recipe Note

Margarita mix makes the chicken in these baked quesadillas fantastic! Cut into quarters to serve.

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