Margarita mix makes the chicken in these baked quesadillas fantastic! Cut into quarters to serve.
Ingredients
- bottled margarita mix: 1 cup
- lemon juice: 2 Tbsp
- lime juice: 2 Tbsp
- garlic powder: 1 Tbsp
- vegetable oil: 1 Tbsp
- skinless, boneless chicken breast halves: 2 piece (cut into bite-size pieces)
- flour tortillas: 8 piece (10 inch)
- cheddar cheese: 1 cup (shredded)
- Monterey Jack cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Stir margarita mix, lemon juice, lime juice, and garlic powder together in a large bowl.
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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.
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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.
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Bake quesadillas in the preheated oven until cheese is melted, about 15 minutes. Repeat with remaining quesadillas; cut into quarters to serve.
