Delicious Margarita Chicken Quesadillas Recipe

Enjoy the perfect combination of tangy margarita-marinated chicken and melted cheese in these delicious quesadillas. This flavorful recipe is easy to make and is sure to satisfy your Mexican food cravings. The juicy and tender chicken is marinated in a zesty lime and tequila mixture, then grilled to perfection. The chicken is then shredded and combined with gooey cheese, fresh tomatoes, and onions before being sandwiched between two tortillas. Cooked until golden and crispy, these Margarita Chicken Quesadillas are a crowd-pleasing appetizer or a satisfying main course.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1/4 cup fresh lime juice
• 1/4 cup tequila
• 2 garlic cloves, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 small flour tortillas
• 2 cups shredded Mexican cheese blend
• 1/2 cup diced tomatoes
• 1/4 cup diced red onions
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons vegetable oil
• Sour cream, salsa, and guacamole for serving

Directions

1. In a ziplock bag, combine the lime juice, tequila, minced garlic, chili powder, cumin, salt, and black pepper.
2. Add the chicken breasts to the bag, seal tightly, and marinate in the refrigerator for at least 1 hour, preferably overnight.
3. Preheat the grill to medium-high heat.
4. Remove the chicken from the marinade, allowing any excess to drip off.
5. Grill the chicken for 6-8 minutes per side, or until cooked through and no longer pink in the center.
6. Transfer the chicken to a cutting board and let it rest for a few minutes.
7. Using two forks, shred the chicken into small pieces.
8. In a large mixing bowl, combine the shredded chicken, diced tomatoes, diced red onions, and chopped cilantro.
9. Heat a large skillet or griddle over medium heat and brush with vegetable oil.
10. Place a tortilla in the skillet and spread a layer of shredded chicken mixture over half of the tortilla.
11. Sprinkle Mexican cheese blend on top of the chicken mixture.
12. Fold the tortilla in half and press it down slightly with a spatula.
13. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and crispy, and the cheese is melted.
14. Repeat with the remaining tortillas and filling.
15. Cut the quesadillas into wedges and serve hot with sour cream, salsa, and guacamole.

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