Ingredients
4
4 servings
- •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
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Stir margarita mix, lemon juice, lime juice, and garlic powder together in a large bowl.
- 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.
- 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.
- Bake quesadillas in the preheated oven until cheese is melted, about 15 minutes. Repeat with remaining quesadillas; cut into quarters to serve.
Nutritional Facts
Per 4 servings
- Calories: 812
- Carbohydrate: 87g
- Fat: 34g
- Fiber: 5g
- Protein: 38g
- Sugar: 16g
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